Step 1

Place mince, onion, ginger, garlic and coriander into a bowl. Mix with clean hands to combine. Roll mixture into walnut-sized balls. Place onto a plate.

Step 2

Heat a large heavy-based saucepan over medium heat. Add curry paste. Cook for 2 minutes, stirring, or until aromatic. Add tomato sauce and water. Stir to combine. Add lamb balls. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes, shaking pan occasionally to prevent meatballs from sticking.

Step 3

Spoon steamed rice into serving bowls. Top with meatballs. Sprinkle with coriander. Serve with pappadums.