Simon Rimmer served up a tasty minty lamb curry with meatballs, rice and a yoghurt dip on Sunday Brunch.

The ingredients meatballs are: 450g minced lamb, 2 eggs, 200g breadcrumbs, 25g chopped mint, 125ml milk, 1 clove crushed garlic and 2 tbsp garam masala.

For the curry paste: 2 onions, 3 cloves garlic, crushed, 35mm piece ginger, grated, 1 tablespoon tomato puree, 2 teaspoons turmeric, 3 tsp garam masala, 2 tsp chilli powder, 3 tsp ground cumin, 3 tsp ground coriander, 1 tablespoon vegetable oil, Oil to fry, 1 tin chopped tomatoes, A handful of spinach, 3 cubed potatoes and 500ml chicken stock.

For the yoghurt dip : 200 ml Greek yoghurt, handful coriander and 1 tbsp mint sauce blended together.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.