The best lamb meatball curry EVER!!

This is from a friend of a friend, she used it on eating with the enemy (channel 4) & it got her through to the next round.
I was given it the other day & ITS AMAZING

Best thing for me also is I LOVE mince & always wanted a mince curry & I'm fed up of chicken in curry's.

MEATBALL CURRY WITH CORIANDER BREADS & RAITA

Curry
3 garlic gloves
2 red chillies (1 if you like it milder)
1 thick slice of white bread
1 teaspoon cumin seeds
4 tablespoons mint leaves (I didn't have any fresh I used 4 teaspoons Colemans)
750g lamb mince
1 egg, beaten
1-2 tablespoons oil
2 large onions peeled & chopped
4 tomatoes, chopped
500ml hot lamb stock (I used lamb oxo for this)
3 tables spoons hot (or med or mild) curry paste
Salt & ground pepper

Raita
200g Greek yogurt
1 small cucumber peeled & diced (I used my JML nicer dicer)
2 tablespoons mint leaves (I didn't have any fresh I used 2 teaspoons Colemans)
1 garlic clove peeled & crushed
Pinch caster sugar
Pinch of salt
Squeeze of lemon juice

To Serve
12 Chapattis
2 teaspoons ground coriander
handful of mint leaves (optional)
I lemon, cut into wedges

1. Put the garlic into a food processor with the chillies & the bread, add the cumin seeds & mint & pulse until finely chopped. Transfer to bowl & stir in lamb & beaten egg & salt & pepper. With damp hands shape into walnut sized balls.

2. Heat a splash of oil in a pan & fry meatballs for 3-4 minutes until browned. Then set aside, add onions to pan & cook for 5-8 mins until softened & golden (I did this bit in my Le cruset casserole thingy), add the tomatoes & cook for a further 2-3 mins.

3. Return meatballs to the pan with curry paste & lamb stock, stir gently, bring to boil & simmer for 30 mins.

4. For the Raita, mix the yogurt, cucumber, mint & garlic in a bowl, stir in sugar salt & lemon juice & chill until needed.

5. When ready , heat pan & brush chapattis with melted butter, sprinkle with ground coriander & fry for 1 min each side.
Scatter curry with mint leaves & serve all with lemon wedges.