Put the butter in a pan over a low
heat. Stir in the flour and cook, stirring
all the time to make a roux. Cook until
the roux is hazelnut brown in colour –
make sure that it doesn’t burn. Tip in the
vegetables, garlic and bay leaf, stir briefly,
then pour in the tomatoes and 1½ cans
of water. Crumble in the stock cube, add
the hot sauce, then cover and cook for
15 mins, stirring occasionally, while you
make the meatballs.
Work the spice and some seasoning
into the turkey mince. Try not to
over-handle or it will toughen. Shape
into 20 meatballs.
Heat the oil in a large non-stick pan and
quickly brown the meatballs in batches
until they are nicely coloured on all sides.
Stir the sauce, then drop in the
meatballs and cook on a low heat
for 10 mins until the turkey is cooked
through. Scatter over the spring
onions and coriander, and serve with
some rice or mash.