Method
Put the lamb mince, cinnamon and garlic into a bowl. Season well
and mix thoroughly.
Heat the oil over moderate heat and fry the lamb in walnut sized
spoonfuls until browned on each side. Remove from the pan and
reserve.
Add the cumin seeds, chopped coriander stalks, chilli,
onion, carrot and olives and fry gently until the onion is soft,
stirring occasionally.
Add the reserved meatballs, the stock, tomatoes and water. Mix
well, cover and simmer 15 minutes or until the kumara is tender.
Remove from the heat, taste, season and set aside 5 minutes so
that the meatballs absorb the sauce.
Serve, sprinkled with chopped
coriander, on steamed rice.