Gently spiced lamb meatballs simmered in a creamy, tandoori-style curry combines two weeknight classics into one delicious dinner. Boosted with sweet potato and fresh peas and served with naan bread for mopping up any leftover curry sauce, this one has 'new favourite' written all over it.
Preheat oven to 180°C fan-forced. Place panko breadcrumbs, garam masala and 40ml (2 tablespoons) water in a bowl and mix until well combined and the breadcrumbs have softened. Add mince, season with salt and pepper and mix well to combine. Using slightly wet hands, roll into 6 equal-sized balls.
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 60ml (1/4 cup) water and bring to just below the boil. Reduce heat to medium-low, cover with a lid, and gently 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.