So first, make your meatballs. It’s simply a matter of combining all the ingredients in a bowl and giving them a thorough mix with your hands. Then, when the ingredients are thoroughly combined, take a spoon and shape spoonfuls of lamb mixture into walnut-sized pieces. I have said you can make these in advance if you like.

Now, heat the oil in a wide non-stick saucepan. Put in your onion and cinnamon stick and cook over a low to medium heat until your onions are golden brown. In a blender, blend together with your tomato, ginger and garlic. When smooth, add to the pan and cook for 7 to 8 minutes until the oil starts to separate from the tomato mixture and pour in 200 ml of water.

Cook, stirring, over medium heat until the water has evaporated and reduced down to a paste. Stir fry this for 2 or 3 minutes, and then stir in the spices and salt.

Add the remainder of the water and bring to a simmering point. When simmered for 5 or 6 minutes, carefully drop in the meatballs and simmer for another 20 minutes. Resist the temptation to stir! When the meatballs are done, give the pan a quick shake and serve them over rice with plenty of gravy.