Lamb Meatball and Sweet Potato Tandoori Curry

Preheat oven to 180°C fan-forced. Lightly beat egg. Place egg in a bowl with panko breadcrumbs and garam masala and mix until well combined. Add mince, season with salt and pepper and mix well to combine. Using slightly wet hands, roll into 6 equal-sized balls.

Peel and cut sweet potato in half lengthways, then cut into 1cm-thick half-moons. Heat oil in a deep, non-stick frypan over medium-high heat. Add meatballs and cook, turning regularly, for 3–4 minutes or until nicely browned all over.

Add tandoori paste and sweet potato to frypan and cook for 1–2 minutes or until fragrant.

Add coconut milk and 40ml (2 tablespoons) water and simmer for 18–20 minutes or until sweet potato is tender.

While curry is simmering, wrap naan breads in aluminium foil and heat in oven for 3–4 minutes or until softened. Set aside and keep warm.

Trim sugar snap peas and add to curry. Cook for a further 3–4 minutes or until just tender. Serve curry with naan breads and yoghurt.