Meatballs in Creamy Cashew Nut Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Serves:
-
4
ingredients
- 453.59 g ground lamb
- 14.79 ml plain yogurt, use a thick style (or let it drip in a strainer for about 20 minutes)
- 1 large egg, beaten
- 2.46 ml ground cardamom
- 2.46 ml ground nutmeg
- 2.46 ml fresh ground black pepper
- 2.46 ml dried mint
- 2.46 ml kosher salt
- 295.73 ml water
- 1 cinnamon stick, 1-inch piece
- 5 green cardamom pods
- 5 cloves
- 2 bay leaves
- 44.37 ml sunflower oil or 44.37 ml olive oil
- 1 onion, finely chopped
- 9.85 ml garlic paste
- 4.92 ml ground ginger
- 4.92 ml ground fennel
- 2.46 ml ground turmeric
- 2.46 ml chili powder (to taste)
- 236.59 ml cashews (measure generously)
- 157.80 ml heavy cream
- 14.79 ml pistachio nut, crushed for garnish
directions
- 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.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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