An American-Italian-Indian fusion...

Despite its seemingly Italian origins, spaghetti with meatballs is an American-Italian phenomenon and here we’ve added an exotic Indian twist! The meatballs (or kofta!) are simmered 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-like flavour.

We’re serving the meal with garlic naan dough balls, a garlic raita and a ‘tricolore’ salad using coriander in place of the basil and flavoured with chaat masala.

KOFTA SPICES: Paprika, Kashmiri chilli, cinnamon, coriander leaf, mint
GROUND SPICES: Cinnamon, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cloves, mace, bay, nutmeg, Kashmiri chilli powder, fenugreek leaf, turmeric, fenugreek, yellow mustard
TOASTED CHILLI MASALA: Toasted chilli, smoked paprika, amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida, black cardamon, green cardamon, cinnamon, clove, mace, bay, nutmeg, fenugreek leaf, coriander leaf
SEED BLEND: Cumin, brown mustard, nigella, fenugreek
DOUGH SPICES: Nigella, cumin, ajowan
RAITA BLEND: Mint leaf, coriander leaf, garlic
CHAAT MASALA: Amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan seed, mint, asafoetida

*Allergens

• 500g lamb or beef mince
• 1 large onion
• 4 cloves of garlic 
• 25g bunch of coriander 
• 500g cherry tomatoes 
• 1 lemon
• 125g mozzarella
• 50g butter
• 200g natural yogurt (full fat is best)
• 400g tin of tomatoes
• 2 tsp dried yeast (a standard-size sachet)
• 2 tsp sugar
• 150g bread or plain flour plus extra for kneading
• 50g fresh breadcrumbs
• Spaghetti for 4 to serve