Want something new for your meatballs? Try this recipe for meatballs in creamy cashew nut sauce that you’ll surely love. It’s a very flavourful recipe that you must check out.
Meatballs in Creamy Cashew Nut Sauce
Print RecipeIngredients
- 1 cup of raw cashews
- 2/3 cup of boiling water
- 1 pound of fresh lean ground lamb
- 1 tablespoon of thick plain yogurt
- 1 large egg, beaten
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of pepper
- 1/2 teaspoon of dried mint
- 1/2 teaspoon of salt
- 1 1/4 cups of water
- 1-inch piece of cinnamon stick
- 5 green cardamom pods
- 5 cloves of garlic
- 2 bay leaves
- 3 tablespoons of sunflower oil
- 1 onion, finely chopped
- 2 teaspoons of garlic paste
- 1 teaspoon of ground ginger
- 1 teaspoon of ground fennel seeds
- 1/2 teaspoon of ground turmeric
- 1/2-1 teaspoon of chilli powder
- 2/3 cup of heavy cream
Instructions
- Soak cashews in boiling water for approximately 20 minutes.
- Put the lamb into a bowl and add the yogurt, egg, cardamom, nutmeg, pepper, mint, and salt. Knead the meat until it is smooth and velvety. Alternatively, put the ingredients into a food processor until fine. Let the mixture chill for 30 to 40 minutes, then divide it into quarters. Make five balls out of each quarter and compress so that they are firm.
- Bring the cold water to a boil in a large shallow saucepan and add all the spices and bay leaves. Arrange the formed lamb meatballs in a single layer in the spiced liquid, reduce the heat to medium, cover the pan, and cook for 15 minutes.
- Remove the meatballs, cover, and keep hot. Strain the spiced stock and set it aside.
- Wipe out the pan and add the oil. Cook the onion and garlic paste. Cook until the mixture begins to brown, and add the ground ginger, fennel, turmeric, and chilli powder. Stir-fry, then add the strained stock and meatballs. Let it boil, reduce the heat to low, cover, and simmer for 10 to 12 minutes.
- Meanwhile, process the cashews to a paste in a blender and add to the meatball mixture and the cream. Simmer for 5 to 6 minutes more, then remove from the heat.
