500 g (1.1 pounds) ground lamb mince
1/3 t ground ginger
1/3 t ground coriander (ground cilantro seed – not the leaves)
1/3 t ground cumin
1 clove garlic crushed
1 t chopped fresh thyme
Grated zest of half a lemon
2 cloves garlic, crushed
½ onion finely chopped
9 oz cherry tomatoes
7 oz double (heavy) cream
1-2 T tomato paste
Several drops of Tabasco
4 T Greek yogurt
Juice of half a lemon
2 T olive oil

Put lamb in a bowl, add ginger, coriander, thyme, cumin, zest 1 clove of the garlic, and 1/4 of the onion in a bowl. Mix well and shape into balls.

Heat oil in pan. Add remaining onion and garlic. Fry until soft. Add meatballs and brown all over (carefully!). Add cherry tomatoes and cook for about 5 minutes. Add cream, tomato paste and Tabasco. Season and simmer for 5-8 minutes until meatballs are cooked through.

Add yogurt and lemon juice and heat through again.

Serve with Tagliatelle (or Fettuccini for all of us 'mericans)