Finely chop the onions and one green chilli. Grate the ginger and garlic cloves. Separate the coriander leaves from the stalks, reserve and finely chop the stalks. In a small bowl mix together all of the dry, ground spices.

Heat the oil in a large frying pan over a medium heat and fry half of the onion for 8 mins until soft but not golden. Remove to a bowl and set aside to cool.

Tip the lamb mince and half the dried spices into a medium bowl with a pinch of salt and black pepper and the cooled onions. Knead with your hands to combine evenly, then form into 16 equal meatballs. Return the pan to a medium heat and brown the meatballs all over. Remove to a plate using a slotted spoon.

To make the sauce, fry the remainder of the onion in the pan for 5 mins until beginning to soften, then add the ginger, garlic, chopped chilli (if using) and coriander stalks, and cook for a further 3 mins. Scatter in the remaining dry spice blend and cook for 1 min, then tip in the tomatoes, tomato purée, stock and three- quarters of the coconut cream. Stir to combine, bring to a simmer and cook for 15 mins until the sauce has reduced by a quarter.

Return the meatballs to the pan and cook for a further 15 mins, basting the meatballs in the sauce every few minutes until the sauce has reduced by a further quarter, and the meatballs are cooked through. Drizzle over the remaining coconut cream, then scatter over the coriander leaves and serve with cooked basmati rice and sliced chilli (if using).