Lamb Meatball Curry with Saffron Mashed Potato and Spiced Tenderstem Broccoli
By M&S Food
Published on 30 December 2022
This is an Italian-inspired recipe created by the award-winning Sicilian chef, Francesco Mazzei for the third episode of Cooking With The Stars, brought to you by M&S Food. Sensational lamb meatballs, made with stale sourdough and fresh herbs, are paired with a rich curry sauce, creamy and indulgent mashed potatoes, and spiced Tenderstem broccoli. Perfect for cooks who enjoy experimenting with flavour combinations.Time and servings
1 hrTotal time
4Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 4 cloves
- 0.5 lemon, juiced
- 1 handful of desiccated coconut, to serve
- 700 g of red potatoes
- 0.5 whole nutmeg, grated
- 200 g of tenderstem® broccoli
- 350 ml of whole milk
- 1 free range egg
- 5 g of mint, chopped (around 10 leaves)
- 2 tsp of fresh ginger, grated
- 3 tbsp of rapeseed oil
- 8 dried curry leaves, plus some to serve
- 1 tsp of garlic paste
- 0.75 tsp of turmeric powder
- 0.75 tsp of mild chilli powder
- 180 ml of coconut milk
- 250 ml of chicken stock
- 1 tsp of fennel seeds
- 0.5 star anise
- 1 pinch of saffron
- 200 g of butter
- 2 tbsp of olive oil
- 2 tsp of mustard seeds
- 2 shallots, finely chopped
- 100 g of bread, stale
- 400 g of lamb mince
- 2 cinnamon sticks
Method
Step 1
Heat the oven to 200°C/180°C fan/Gas 6. For the meatballs, soak the bread chunks in 300ml milk until absorbed, then squeeze out the excess liquid. Place the mince in a bowl, add the bread, 1 egg, 5g mint, 2 garlic cloves and 1 tsp ginger. Mix, season and shape the mix into golf ball-sized meatballs.Step 2
For the curry sauce, in a saucepan, heat 3 tbsp rapeseed oil, fry 8 curry leaves and remove when bright green. Transfer to kitchen paper. Add 2 shallots to the saucepan and sauté for a couple of minutes. Add salt and sauté until nicely browned.Step 3
Now start your dry powder. In a non-stick pan, dry roast 1 tsp fennel seeds, 2 cinnamon sticks, 4 cloves, 1/2 star anise, 1 tsp black peppercorns over a medium heat and transfer to a plate to cool. Once cooled, add to a spice or coffee grinder, or pestle and mortar, and grind to a powder. Once the shallots are browned, reduce the heat, add 1/4 tsp turmeric and 1/2 tsp chilli powder, mix and sauté. Add 1 tsp ginger and 1 tsp garlic paste to the pan, mix well and sauté over a medium heat for a couple of minutes. Pour in 180ml coconut milk and 250ml stock and bring to the boil, then add the spice powder. Remove half the sauce from the pan and blend with a hand blender or in a food processor, then return the liquid back to the pan.Step 4
For the mash, boil the potatoes with the skin on, then peel and mash. In a saucepan, bring 50ml milk to a boil with a pinch of saffron and allow time for some of the colour to release. Season the potatoes with salt and the grated nutmeg. Add 200g butter and mix in the flavoured milk.Step 5
For the broccoli, heat 2 tbsp olive oil in a pan and add 2 tsp mustard seeds. Once all the seeds have popped, add the broccoli. After 5 minutes on a medium heat, add 1/2 tsp turmeric and 1/4 tsp chilli powder, and season. Sauté until the broccoli is tender. Add the juice of 1/2 lemon and heat through. Bring the sauce to the boil, add the meatballs and simmer until the meat is cooked. Place the mash in the middle of each plate and create a well to pour the curry sauce and meatballs into. Finish with the broccoli, curry leaves, coconut and seasoning.