Kofta - originating in the Middle East but now eaten all throughout India - are meatballs made from ground and spiced mince and sometimes softened with onion puree and wheat flour. Here, they’re cooked in a rich tomato sauce flavoured with two spices that go particularly well with lamb - cinnamon, which is sweet and warming, and black cardamon, which adds a lovely, smoky menthol flavour. To complete this meal, there’s a toasted chilli tarka to pour over the top of the curry along with a punchy green chutney, refreshing raita, sizzling peppers and onions, and naans on the side.

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