Speedy Thai Yellow Lamb Meatball Curry

a) Peel and grate the garlic (or use a garlic press). In a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), half the garlic and half the Thai style spice mix. Add the lamb mince.

b) Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. 

c) Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. They're cooked when no longer pink in the middle.

a) Meanwhile, trim the carrot, then slice into ½ cm thick rounds (no need to peel). Cut the lime into wedges.

b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry until tender, 4-5 mins. Season with salt and pepper.

c) Lower the heat to medium. Add the yellow Thai style paste, remaining garlic and Thai style spice mix. Stir-fry until fragrant, 1 min.

a) Add the coconut milk, soy sauce, sugar and water for the sauce (see pantry for both amounts) to the frying pan. Stir in the young pea pods.

b) Bring to the boil, then simmer until the sauce has thickened slightly, 5-6 mins. 

a) Once the meatballs have cooked, stir them into the sauce. 

b) Add a good squeeze of lime juice. Taste and season with more lime juice, sugar, salt and pepper if needed. Remove from the heat.