Ingredients

• 400g lamb sausages
• 1/3 cup (30g) desiccated coconut
• 2 long green chillies, seeds removed, finely chopped
• 1 onion, roughly chopped
• 3 garlic cloves, chopped
• 6cm piece ginger, 3cm chopped, 3cm finely grated
• 400g can chopped tomatoes
• 1/3 cup (80ml) sunflower oil
• 1 cinnamon stick
• Handful fresh curry leaves (see notes)
• 1 tablespoon fennel seeds
• 2 teaspoons dried chilli flakes
• 2 tablespoons ground coriander
• 350ml Massel chicken style liquid stock
• 1 1/2 teaspoons ground turmeric
• 1 cup (280g) thick Greek-style yoghurt
• 2 tablespoons chopped coriander leaves
• Seeds of 1 pomegranate
• Steamed rice, to serve

Method

• Step 1 Squeeze sausage meat from casings and place in a bowl with coconut and half the green chilli. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
• Step 2 Place onion, garlic, chopped ginger and tomato in a food processor and whiz until smooth. Heat oil in a deep frypan over medium heat. Cook cinnamon, curry leaves and fennel seeds for 2 minutes or until fragrant. Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 teaspoon turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add meatballs and cook for 20 minutes or until cooked through.
• Step 3 Meanwhile, to make raita, combine yoghurt, coriander leaves, pomegranate and remaining grated ginger and 1/2 teaspoon turmeric. Serve curry with raita and rice.