Gently spiced, tender meatballs in a coconutty curry sauce with golden saffron mash are a match made in heaven.
Francesco Mazzei
Francesco Mazzei hails from Calabria, Italy, and cooks at London's Sartoria.
1HR 15MIN
Total time
Ingredients
Servings
4
4
whole cloves
For the lamb meatballs
100 g
stale M&S Collection crafted sourdough bread
300 ml
milk
400 g
M&S British lamb mince
1
M&S free-range mixed size egg
5 g
M&S fresh mint, chopped
around 10 leaves
2 cloves
M&S Remarksable Value garlic, grated
1 tsp
grated root ginger
1 pinch
salt
1 pinch
black pepper
For the curry sauce
3 tbsp
M&S cold pressed rapeseed oil
8
curry leaves
2
shallots, finely chopped
1/4 tsp
ground turmeric
1/2 tsp
chilli powder
1 tsp
M&S chopped garlic
1 tsp
grated root ginger
180 ml
coconut milk
250 ml
chicken stock
For the spice powder
1 tsp
fennel seeds
2
cinnamon sticks
1/2
star anise
1 tsp
whole black peppercorns
1 tsp
coriander seeds
For the saffron mashed potato
700 g
M&S red potatoes
50 ml
M&S Remarksable Value whole milk
1 pinch
saffron threads
1/2
nutmeg, grated
200 g
M&S Collection farmhouse British butter
For the Tenderstem broccoli
2 tbsp
olive oil
2 tsp
mustard seeds
200 g
Tenderstem broccoli
1/2 tsp
ground turmeric
1/4 tsp
mild chilli powder
1/2
M&S Remarksable Value lemon, juiced
to taste
salt
To serve
to taste
desiccated coconut
or grated fresh coconut
to taste
curry leaves
flash-fried
Nutrition per serving
Calories
1152kcal
Fat
92.2 g
Saturates
47.2 g
Sugars
10.6 g
Salt
539.4 mg
