1. Finely dice the onion, chilli and coriander and then crush the garlic. Mix together all the meatball ingredients, we find getting your hands in works best. Season with salt and black pepper and roll into golf-ball sized meatballs (about 16 balls).

2. Heat 2 tablespoons of oil in a large oven-proof casserole dish and fry the meatballs in it, a few at a time, then set aside to drain on kitchen paper.

3.Preheat the oven to gas mark 5. To make the sauce, roughly chop the onion, ginger and chillies and then place in a blender with 2tbsp of water, blend until you get a thick paste.

4.Heat 2 tablespoons more oil in the casserole dish you did the meatballs in earlier and add the cinnamon stick, cardamom pods and turmeric allow them to sizzle but do not burn. Cook over a fairly high heat, stirring often until they start to colour this takes about 5 minutes, after this time remove the cinnamon stick.

5. Add the paste from the blender to the spices and fry briefly for 2 minutes or so, stirring often. Add the cream* and allow to heat through for a few mins.

6. Add the coriander, turmeric and salt and cook briefly before adding the stock. Carefully drop the meatballs into the sauce. Cook in the oven, uncovered, for 25 minutes. Garnish with plenty of fresh coriander and natural yoghurt.

* If you want it dairy free, or, out of preference would prefer too, you can also make this recipe with tomatoes rather than cream. Simply ditch the cream and instead add in 4 chopped up tomatoes where the cream is added in the recipe, allow them to cook for 5 to 10 mins until they start to break down, continue the rest of the recipe as normal.

Thanks to Prakash from Cambridgeshire Silly Yak (Coeliac) Group on Facebook for letting me post this recipe on here!