I've recently become very attached to making curry recipes with Patak's Jalfrezi Paste, using different meats. This one, using lamb meatballs, was probably my least favourite to eat (more to do with the fact I just don't eat lamb normally) but I photographed the process rather comprehensively and made this. For me it is best with chicken or prawns.
Full recipe is on the jar. Takes approximately an hour, in my experience.
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