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.
Delicious Meatballs in Creamy Cashew Nut Sauce
This recipe for meatballs in creamy cashew nut sauce is the perfect dish to serve when you want something savory and flavorful. Check out the easy recipe here.
Ingredients
1 cup cashews - raw
⅔ cup water - boiling
1 pound ground lamb (minced lamb) - lean
1 tablespoon plain yogurt - thick
1 large egg - beaten
½ teaspoon cardamom - ground
½ teaspoon nutmeg - ground
½ teaspoon ground black pepper
½ teaspoon dried mint
½ teaspoon salt- 1 ¼ cups water
1 piece cinnamon stick- 5 pods cardamom - green
5 cloves garlic
2 small bay leaf (bay leaves)
3 tablespoons sunflower oil
1 medium onion - finely chopped- 2 teaspoons garlic paste
1 teaspoon ground ginger
1 teaspoon fennel seeds - ground- ½ teaspoon ground turmeric
1/2-1 teaspoon chili powder (chilli powder in British English)
⅔ cup heavy cream (also called thickened 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.
Nutrition
Calories: 785kcalCarbohydrates: 20gProtein: 29gFat: 67gSaturated Fat: 25gPolyunsaturated Fat: 6gMonounsaturated Fat: 32gTrans Fat: 0.01gCholesterol: 175mgSodium: 406mgPotassium: 659mgFiber: 3gSugar: 5gVitamin A: 746IUVitamin C: 5mgCalcium: 121mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
