Step 1

Heat the oil in a large frying pan, add the onion and cook over medium heat, stirring, for 2-3 minutes until lightly golden. Add the garlic, curry powder, garam masala and chilli powder. Cook, stirring, for 1-2 minutes to release the flavours. Transfer half the mixture to a plate and set aside to cool.

Step 2

Add the tomato puree and diced tomato to remaining onion mixture in the pan. Cook, stirring, for 2 minutes then add stock, coconut cream, cinnamon and cardamom. Stir to combine. Bring to the boil then turn off the heat, cover and set aside.

Step 3

Combine cooled onion mixture with lamb mince, fresh herbs and egg in a large bowl. Season with salt and pepper. Mix well, then roll into about 30 walnut-sized balls. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes.

Step 4

Return sauce to stove over medium heat and bring to a simmer. Gently add kofta balls to the sauce and cook, stirring occasionally (being careful not to break up the balls), over very low heat for 1 hour. Add lemon juice, garnish with chopped mint just before serving with rice.