Serves 4
Prep: 25 min
Cook: 30 min

For the meatballs:
1 egg
1 medium onion
25g coriander
2 large garlic cloves
450g minced lamb
2tsp ground coriander
1/2tsp ground cinnamon
1/2tsp ground cumin
1/2tsp ground black pepper
1/4tsp ground cloves or 4 cloves

For the sauce:
2 medium onions
2tbsp vegetable oil or 390g can Eazy onions
1tbsp tomato purée
250ml water
250ml Greek-style yoghurt

METHOD

Briefly whisk the egg in a mixing bowl. Peel and grate (using a cheese grater or food processor) the onion. Pat dry with kitchen paper. Finely chop the coriander leaves. Peel, chop and crush the garlic to a paste with 1/2 tsp salt. Add the onion, garlic and meat to the mixing bowl and add the ground coriander, cinnamon, cumin and black pepper. Add the ground cloves or, if using whole cloves, crush the ball directly into the bowl and discard the rest. Use your hands to pummel and mix, continuing until smooth and sticky, allowing several minutes for this. Rinse your hands and with wet fingers form into walnut-size balls, rolling between your palms. Transfer to a plate as you go, aiming to make between 32 and 35 balls. Cover with clingfilm and chill while you make the sauce (or for up to 24 hours).

If using fresh onions, peel, halve and chop. Heat 2 tbsp vegetable oil in a sauté/frying pan that can hold the meatballs in a single layer and over a medium-high heat and stir-fry the onions, adjusting the heat so that they soften and colour without burning. Allow 10-15 minutes. If using Eazy onions, fry, stirring often, at a high heat for about 5 minutes until golden. Stir in the tomato purée until the onions turn terracotta, then add 250ml water. Bring to the boil, then drop the meatballs into the sauce, one at a time, in a single layer. Cover, but leave a small gap, turn the heat very low and cook for 15 minutes. Shake the pan so that the balls are totally immersed and cook for a further 10 minutes. Serve with a dollop of yoghurt.

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