Indian Lamb Meatballs in Curry Sauce

Directions

1. 1
   Combine yoghurt, 1 tablespoon mint and salt and pepper in a small bowl. Cover and refrigerate until ready to serve.
2. 2
   Place lentils in a bowl and cover with cold water. Allow to stand for 30 minutes. Drain, rinse and drain well again. Transfer to a large bowl.
3. 3
   Add mince, onion and remaining mint. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a plate.
4. 4
   Heat a large, non-stick frying pan over medium-high heat. Add curry paste and cook for 1 minute.
5. 5
   Add tomato, stock and 1/4 cup water. Bring to the boil.
6. 6
   Add meatballs. Reduce heat to medium-low. Simmer, uncovered, for 35 to 40 minutes or until meatballs are cooked through and sauce thickens.
7. 7
   Spoon steamed rice into bowls. Spoon over meatballs and sauce. Serve with minted yoghurt.