Don’t worry about ease of cooking because Dream-Pot will do it all for you! The slower cooking process allows flavours to develop and I find that the meatballs don’t break apart. Handy hint: Carry dry spices together in a snap-lock bag for ease of transport.

• 1 small onion, finely grated
• ½ teaspoon prepared ginger
• 1 clove garlic, finely grated
• 1 green chilli, finely chopped
• 2 tablespoons natural yoghurt
• 500g mince (either beef, lamb or mutton)
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoon garam masala
• remainder of the large tub of natural yoghurt
• 1 cup water

Mix onion, ginger, garlic and chilli with mince, along with a couple of tablespoons of yoghurt to help the meat blend. Mix together with your hands until thoroughly combined. With wet hands roll the meat mixture into small balls. Heat a little oil in the inner pot of the Dream-Pot and brown meatballs on all sides (you may need to do this in batches). Remove meatballs from the pot. Add the dried spices (cumin, coriander, garam masala), yoghurt and water to the pot and stir thoroughly to incorporate any pan drippings. Heat gently for about five minutes before returning meatballs to the liquid in the inner pot and covering with the lid. Place inner pot into outer pot and seal. Leave for a few hours (or until end of day) and serve with steamed rice.

By Lynn Bain, as featured in Caravan World issue 416, April 2005.