Step 1

In a bowl whisk lemon juice with 1 tbs oil. Add the sliced onion and set aside.

Step 2

Place mince, grated onion, garlic, zest, breadcrumbs and herbs in a bowl. Season and mix to combine. Rinse your hands under cold water and, without drying them, use your hands to shape the mixture into 16 small balls.

Step 3

Place a deep non-stick frypan over medium heat. Add 1 tbs oil and, when hot, add the meatballs and fry, stirring, for 4-5 minutes until lightly browned on all sides. Transfer to a plate.

Step 4

Return the pan to the heat, add remaining 1 tbs oil and, when hot, add the curry paste and ginger, and fry, stirring, for 1 minute. Stir in tomato, coconut milk and cinnamon until combined. Season and bring to the boil, then reduce heat and simmer gently for 3 minutes. Return meatballs to the pan and cook for a further 10 minutes or until cooked through and the sauce is reduced.

Step 5

Add the cucumber to the white onion mixture, mix to combine and season.

Step 6

To serve, divide the meatballs and sauce among four bowls and garnish with coriander leaves. Serve with pappadams and the cucumber and onion salad.