Healthier lamb korma meatballs

SERVES 4

• 500g Australian Woolworths lamb mince

• 1 free range egg, lightly whisked

• 1 brown onion, halved, coarsely grated

• 2 tsp ground garam masala

• 2 tbs korma curry paste

• 800g no-added-salt diced tomatoes

• 3/4 cup basmati rice

• 60g baby spinach leaves

• 1 cup Greek-style natural yoghurt

• 1/2 bunch coriander, sprigs picked

• 5ml extra virgin olive oil cooking spray

To a large bowl, add lamb, egg, onion and garam masala. Season with black pepper and mix until well combined. Roll heaped tablespoons of mixture into equal-sized balls.

Spray a large frying pan with oil and place over medium heat. Add meatballs and cook, turning occasionally, for 10 minutes or until well browned.

Add curry paste to pan and stir to coat meatballs. Add tomato, then reduce heat to low and simmer for 10 minutes or until meatballs are cooked through and sauce has thickened.

Meanwhile, cook rice according to packet instructions. Divide rice and meatballs among serving plates. Top with yoghurt and coriander. Serve with spinach.