There is nothing that smells better than freshly made garam masala. And it’s super easy! Make a batch – it will keep for a couple of months - and use it when ever you feel like your taste buds and soul need a reminder of why it’s so good to be alive!

GARAM MASALA

1 Tbsp green cardamom pods
2 bay leaves
¼ c coriander seeds
15 black pepper corns
1 star anise
x3 2 inch cinnamon sticks
1 tsp cloves
1 Tbsp cumin seeds
2 tsp fennel seeds
¼ whole nutmeg grated

Over a low heat in your Ironclad Legacy Pan, toast the spices, stirring all the time until their flavours release for 2-3 minutes. Do not burn!

Grind in a blender until fine.

THE MEATBALLS

400 g lamb mince
2 garlic cloves, crushed
Half small red onion finely diced
1 carrot grated
Handful of chopped coriander
1 tsp salt
2 tsp garam masala
Zest of 1 lemon
2 Tbsp light olive oil

Mix all ingredients apart from the oil together and form into 12 balls.

Heat oil in your Ironclad Legacy Pan over a medium heat and brown the meatballs, but don’t cook through. They will finish cooking in the Garam Masala sauce.

Remove from pan. Don’t clean the pan! Now it’s time to make the sauce.

GARAM MASALA AND COCONUT CURRY SAUCE

3 tablespoons butter
1 leek finely sliced
4 cloves garlic crushed
1 large knob of fresh ginger, grated
1 large knob fresh turmeric, grated
Fresh chilli to taste
1 tsp fenugreek
1 1/2 tablespoon garam masala
2 large tomatoes finely diced
1 tin coconut milk
2 tsp coconut sugar
1 Tbsp apple cider vinegar
Salt to taste

In your pan, saute leeks in butter for 3 minutes, add garlic, ginger tumeric, chilli and fenugreek and saute for further 2 minutes.

Add remaining ingredients and simmer for 5 minutes.

Now add the meatballs and simmer for 10 minutes until cooked through.

TO FINISH

1 block of halloumi, sliced and fried on both sides
1 lemon cut into wedges
Fresh coriander

Nestle the halloumi cheese and lemon wedges into the curry, heat through and sprinkle with fresh coriander.

Happy taste buds, happy life!