step 1
For the meatballs, soak the bread (100 g) chunks in milk (300 ml) until absorbed, then squeeze out the excess liquid.
step 2
Place the mince (400 g) in a bowl, add the bread, egg (1), mint (5 g), garlic (2 cloves) and ginger (1 tsp). Mix well, season with salt (1 pinch) and pepper (1 pinch) and shape the mix into golf ball-sized meatballs.
step 3
For the curry sauce, in a saucepan, heat the oil (3 tbsp), fry the curry leaves (8) and remove when bright green. Transfer to kitchen paper.
step 4
Add the shallots (2) to the saucepan and sauté for a couple of minutes. Add salt and sauté for another 4-5 minutes until nicely browned.
step 5
In a non-stick pan, dry roast the fennel seeds (1 tsp), cinnamon sticks (2), whole cloves (4), star anise (1/2), peppercorns (1 tsp) and coriander seeds (1 tsp) 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.
step 6
Once the shallots are browned, reduce the heat, add the turmeric (1/4 tsp) and chilli powder (1/2 tsp), mix and sauté for 1 minute.
step 7
Add the garlic (1 tsp) and ginger (1 tsp) to the pan, mix well and sauté over a medium heat for a couple of minutes.
step 8
Pour in the coconut milk (180 ml) and stock (250 ml) and bring to the boil, then add the ground spice powder.
step 9
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 10
For the mash, boil the potatoes (700 g) with the skin on until tender, about 15 minutes, then peel and mash well.
step 11
In a saucepan, bring the milk (50 ml) to a boil with the saffron (1 pinch) and infuse for a few minutes until some of the colour starts to release.
step 12
Season the potatoes with salt and nutmeg (1/2). Add the butter (200 g) and mix in the saffron milk.
step 13
For the broccoli, heat the oil (2 tbsp) in a pan and add the mustard seeds (2 tsp). Once all the seeds have popped, add the broccoli (200 g). After 5 minutes, stirring occasionally on a medium heat, add the turmeric (1/2 tsp) and chilli powder (1/4 tsp) and season with salt (to taste). Sauté for another 1-2 minutes until the broccoli is tender. Add the lemon juice (1/2) and heat through.
step 14
Bring the sauce to the boil, add the meatballs and simmer until the meat is cooked, about 12-15 minutes.
step 15
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 (to taste), coconut (to taste) and seasoning.
ONE LAST THING....
Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.
