Baked Beef, Lamb & Paneer Meatballs with Tomato Chickpea Stew

Preheat oven to 180°C

Grate one onion coarsely, squeeze out the juice and put in a large bowl – save the onion juice.

Coarsely grate the paneer and the carrot and add to the onion.

Finely grate 4 of the garlic cloves and add to the mix.

Add the beef and lamb minces, rosemary, soy sauce and salt and mix well.

Roll the mixture into meatballs – they can be whatever size you want but allow two per person, then dust with the flour.

Place on a tray, cover, and put in the fridge to firm up while you make the sauce.

Slice the remaining onion and garlic and fry in 1 tablespoon of oil with the chilli flakes, fennel seeds and cumin seeds. Cook until caramelised, stirring often and making sure it doesn’t burn.

Add the tomatoes and chickpeas and bring to a boil then reduce to a rapid simmer.

Cook for 15 minutes, stirring frequently. Taste for seasoning adding salt and pepper as needed, and once cooked pour into a deep-sided baking dish.

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Place a fry-pan on medium high heat and add the remaining oil. Cook the meatballs in batches – add just enough to sit easily in the pan, brown all over then place in the tomato stew while you cook the rest, poking them in.

Scatter the cheese over the meatballs.

Bake until bubbling and golden, 25 minutes or more.

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