Finely chop your onion, green chilli, ginger and garlic.

Heat your olive oil (1 tbsp) in a medium-sized saucepan. Turn the heat down low and add the chopped onion. Cook for 10-15 minutes until the onion is soft and golden brown in colour. Stir it occasionally to ensure it doesn't burn.

Add the chopped green chilli, onion and garlic and fry for a minute.

Add the passata (500g), tomato pureé (1 tbsp), ground cumin (1 tbsp), ground coriander (1 tbsp), fenugreek (1 tsp) and turmeric (1 tsp). Bring to the boil and then simmer for around 10 minutes until the sauce has thickened. Season with salt.

While the sauce is cooking, make the meatballs. Finely chop the red pepper and then put all of the meatball ingredients into a large bowl (chopped red chilli, 500g lamb mince, 60ml natural yogurt, 1 tbsp ground cumin, 1 tsp chilli powder and salt - I use about ¼tsp) and mix all of the ingredients together until fully combined.

Roll the lamb into small meatballs about 1" in diameter (this will make about 40-45).

Heat a large frying pan on medium heat and then add the meatballs. Fry for a few minutes before turning them and frying them for a few more minutes until they are cooked through.

Once the sauce and meatballs are cooked, mix them together and serve.