Kashmiri Lamb Meatballs With Raita & Naan

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and grate 3/4 of your red onion[s]

Slice the remaining onion as finely as you can

Combine your lamb mince, the grated onion, your panko breadcrumbs, ground cumin, garam masala, soy sauce and a pinch of salt and pepper in a large bowl

Mix thoroughly with clean hands, then divide the mixture and shape into 3 meatballs per person

Add the meatballs to a baking tray and put them in the oven for 15 min or until cooked through (no pink meat!)

Meanwhile, slice your cherry tomatoes in half

Strip your mint leaves from the stems and chop them roughly

Chop your coriander roughly, including the stalks

Add the chopped mint to a pestle & mortar with a pinch of salt

Grind to a paste, then add your natural yoghurt and mango chutney and give it a good mix up – this is your mango mint raita

Add your naan[s] to a baking tray

Put the tray in the oven for 3 min or until the bread has warmed through

Meanwhile, combine the sliced onion, chopped coriander and halved cherry tomatoes in a small bowl

Add a drizzle of olive oil and a pinch of salt – this is your tomato salad