Lamb meatballs and curried lentils

Method

1. Mix the flour and curry powder in a shallow bowl. Add the meatballs and toss to coat. Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the meatballs, turning regularly, for 5-6 minutes until browned and cooked through. Set aside on a plate and wipe the pan clean.
2. Heat the remaining 2 tbsp oil in the pan over a medium heat. Add the onion and ginger, then cook, stirring, for 10 minutes until softened and turning golden. Add the curry paste and cook for another minute until fragrant, then stir in the lentils, coconut milk and lime zest. Bring to a simmer and cook for 5 minutes.
3. Return the meatballs to the pan, along with the spinach, then cook for another minute or so until the spinach is wilted and the meatballs are warmed through. Season with the lime juice, and more salt and pepper. Serve with chopped cucumber, fresh herbs, sliced chilli and yogurt, with extra lime wedges and warmed bread on the side.