Speedy Thai Yellow Meatball Curry

a) Meanwhile, 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 of the garlic and half of the Thai spice. Then add the lamb mince.

b) Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

a) Meanwhile, trim the carrot, then slice into 0.5cm 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. 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, the remaining garlic and Thai style spice blend. Sti-fry until fragrant, 1 min.

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

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 or pepper if needed. Remove from the heat.