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Deliciously spicy, this lamb kofte curry make a great alternative to a Saturday night takeaway but is also quick and easy enough for a midweek meal. The sauce is flavoured with panch phoran, a versatile Indian spice mix that combines black mustard, fenugreek, fennel, cumin and black onion seeds, and is also perfect for adding flavour to rice and naan breads. See method
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Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. Make sure the meatballs are submerged in the sauce as they will freeze better. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place in a pan over a medium heat, stirring occasionally until the dish is heated through.
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