Lamb Meat Balls in Coconut curry

600g Lamb mince
2 onions finely chopped
2 tablespoons ground almonds
1 tablespoon chopped fresh coriander
1 egg
1 tablespoon oil
1teaspoon ground paprika
1 pinch saffron
500ml coconut cream
100ml chicken stock
6 dried apricots finely chopped
salt & pepper

For the Rice
500g basmati rice
4 cups water
4 cardamom pods

4 cloves

3inch piece lemon rind

In a bowl put lamb mince, 1 chopped onion, almonds, egg, coriander paprika salt & pepper.  Mix thoroughly and shape into 1 inch balls, place on an oven tray and bake in hot oven for 20 minutes. Gently fry the onions in a frying pan add saffron then add chicken stock and reduce by half.  Add coconut cream and dried apricots, season and simmer for 15 minutes until sauce thickens.  Add meatballs and cook further 5 minutes.  Serve hot with steamed basmati rice.

For a perfect rice, bring water to boil, add rice and stir just once. Add spices and lemon rind and cover.  cook for 15 minutes.  Turn off heat, remove lid, place kitchen cloth over pan and put back lid.  This will help to absorb excess moisture and steam the rice perfectly. Before serving remove spices and lemon rind.