These are the balls that started it all.

The balls that brought us all closer together.

The balls that broke the ice between us.

It was Valentine’s Day. I was without a date (no big deal, V.Day is a crock of sh*t anyways), and wanted to treat myself to a special meal.

The caption that went with my instagram….”Nothing like putting balls in your mouth on Valentine’s Day #ballsinmymouth”.

It was great to see how many of you could be inappropriate with me!  

Since then, the #ballsinmymouth craze has taken off, and there is no turning back now!

These come from Bill Granger’s new book; Easy. 

I went to the extra effort of making my own naan with Thermanator the Thermomix.

The curry sauce has quite a kick to it, so if you aren’t too good with spice, maybe add less of the korma paste to the sauce.

Delicious, hearty and perfect for a Wintery night in, even if you have a date or not! 😉 

Lamb Kofta Meatballs in Curry Sauce
Bill Granger

500g lamb mince
1 medium onion, coarsely grated
2 garlic cloves, crushed
25g (1/3 cup) fresh white breadcrumbs
finely grated zest 1 lemon
3 tablespoons chopped coriander
3 tablespoons chopped mint, plus extra handful, to serve
3 tablespoons light flavoured oil
4 tablespoons korma curry paste
1 tablespoon finely chopped ginger
400g tin diced tomatoes
180ml (3/4 cup) coconut milk
1 cinnamon stick
1 red onion, finely sliced
naan bread, warmed

1. Place the mince, onion, garlic, breadcrumbs, lemon zest, coriander and mint in a large mixing bowl. Add plenty sea salt and freshly ground black pepper and combine thoroughly.

2. Rinse your hands under cold water and, without drying, shape the mixture into 24 small meatballs.

3. Place a large non-stick frying pan over medium-high heat. Add 1 tablespoon of the oil, and when. hot, add half the meatballs and fry for 4-5 minutes, turning often, until lightly browned on all sides. Transfer to a plate and repeat with more oil and remaining kofta.

4. Return the pan to the heat, add the remaining oil, curry paste and ginger. Tip the tomatoes and coconut milk into the pan and stir well. Add the cinnamon stick and season with a little sea salt and plenty of black pepper. Bring to the boil then reduce the heat and simmer gently for 3 minutes.

5. Return the kofta to the plan and cook in the curry sauce for a further 5 minutes, until tender and cooked through. Serve scattered with the red onion slices, mint leaves and naan bread.