Prep 40 mins
Cook 40 mins
Okay, I admit it, the creaminess does come from heavy cream. From "indian, 100 everyday recipes" by Love Food.
- 1 lb ground lamb
- 1 tablespoon plain yogurt, use a thick style (or let it drip in a strainer for about 20 minutes)
- 1 large egg, beaten
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried mint
- 1⁄2 teaspoon kosher salt
- 1 1⁄4 cups water
- 1 cinnamon stick, 1-inch piece
- 5 green cardamom pods
- 5 cloves
- 2 bay leaves
- 3 tablespoons sunflower oil or 3 tablespoons olive oil
- 1 onion, finely chopped
- 2 teaspoons garlic paste
- 1 teaspoon ground ginger
- 1 teaspoon ground fennel
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon chili powder (to taste)
- 1 cup cashews (measure generously)
- 2⁄3 cup heavy cream
- 1 tablespoon pistachio nut, crushed for garnish
- In a large mixing bowl, combine lamb, yogurt, egg, cardamom, nutmeg, pepper, mint, and salt; use your hands to knead until well combined and sort of velvety.
- Cover and place in the refrigerator for 30 to 40 minutes to rest; divide mixture into quarters, then make 5 meatballs out of each quarter.
- In a large saucepan, bring the water to a boil, then add the cinnamon stick, cardamom pods, cloves, bay leaves, and meatballs in a single layer; reduce heat to medium, cover, and cook 15 minutes.
- Remove meatballs and keep covered; strain cooking liquid, discarding solids and reserving liquid.
- Wipe out saucepan, heat to medium heat, add oil, onion, garlic paste, ground ginger, fennel, turmeric, and chili powder; stir-fry for 2 to 3 minutes.
- Stir in the reserved liquid, meatballs, bring to a boil, then reduce heat to low, cover, and cook 10 to 12 minutes.
- Meanwhile, process cashews to a paste in a blender or food processor; add to the meatball mixture along with the cream.
- Simmer 5 to 6 minutes, then remove from heat; garnish with crushed pistachios.