Method

First prepare the sauce. Preheat a large cooking pot over a medium heat if using gas, or medium-high, if cooking on electric, and add a good amount of oil to generously coat the base of the pan. Chop each tomato roughly into 3 chunks and add these to the pot along with the garlic cloves, stir well and allow to cook for about 10 minutes, or until the tomatoes begin to soften. Add the turmeric, cumin, cinnamon, sugar and a generous amount of salt and black pepper and stir well. Allow the spices to cook out for a further 10 minutes, then add the canned tomatoes and stir well. Cover the pan with a lid, reduce the temperature to very low and cook the sauce for 1½-2 hours. Stir the sauce every so often to ensure it is not burning. If it reduces too much, add a little bit of boiling water to the pan.

To make the meatballs, preheat a large frying pan over a medium heat. Put all the ingredients, except the oil, in a large mixing bowl and, using your hands, mix everything together really well for 6-8 minutes, ensuring you break up all the clumps of lamb so that everything is combined and the mixture is smooth – this will make for light and smooth meatballs.

Preheat a large frying pan over a high heat, then drizzle in a little oil. As the pan and oil heat up, roll your meatballs into ping-pong-sized balls and then place them straight into the frying pan. Cook them for roughly 6 minutes on each side. The idea is not to cook them thoroughly but to create a nice brown crust on them to seal the meat. Once browned, place them straight into the tomato sauce and allow them to cook for a further 20-30 minutes before serving. Best served with rice, couscous or roasted potatoes, or even wraps.