These are spiced lamb meatballs poached in aromatics, then finished in a cashew cream sauce thickened with blended raw cashews instead of flour or starch. The honest reason to make this: the sauce is genuinely rich and coats the meatballs well, and most of the ingredients are pantry staples you likely already have.
Before you start
Two things actually matter here. First, the cashew soak: 20 minutes in boiling water softens the nuts enough to blend completely smooth. Skip or shorten this and you’ll get a gritty sauce no amount of blending will fix — so start the soak before you do anything else. Second, chilling the meatball mixture for 30–40 minutes is not optional fussiness. The yogurt and egg need time to firm up the lamb so the balls hold together during poaching. If you’re short on time, 20 minutes in the freezer works. Shape them firmly and compact — loose meatballs fall apart in the liquid.
Troubleshooting
- Sauce is thin after adding the cashew paste and cream: Your cashews weren’t blended long enough, or the paste was too coarse. Return the pan to low heat uncovered and simmer an extra 3–4 minutes, stirring often. The sauce thickens as it reduces.
- Meatballs are tough or rubbery: The mixture was overworked or the poaching heat was too high. Medium heat with a gentle simmer is all you need — a rolling boil tightens the proteins fast. Ground lamb with some fat content also helps; very lean mince dries out quickly.
- Sauce tastes flat or one-dimensional: The onion wasn’t cooked down far enough before adding the spices. It needs to be genuinely browned, not just softened. A pinch more salt at the end also sharpens the other flavors considerably.
- Meatballs broke apart during poaching: The mixture was too warm when shaped, or the balls weren’t compressed firmly enough. Wet your hands lightly before rolling — it helps the surface bind. If a few break, strain them out and stir the pieces into the finished sauce; skip the garnish — not worth the extra dish.
- Sauce is too thick after simmering: Add a splash of the reserved poaching stock, a tablespoon at a time, until you reach the consistency you want. The stock is already spiced, so it won’t dilute the flavor.
Make-ahead notes
The meatballs can be shaped, covered, and refrigerated raw up to 24 hours ahead — this actually improves their texture. The fully cooked dish keeps well in the fridge for up to 3 days in a sealed container; the sauce thickens overnight, so add a small splash of water or stock when reheating over low heat. For freezing, cool completely first, then freeze for up to 2 months. Thaw overnight in the fridge rather than at room temperature. Reheat gently on the stovetop over low heat, stirring occasionally — high heat can cause the cashew cream sauce to split. The meatballs reach a safe internal temperature of 160°F (71°C) when first cooked; when reheating, bring the whole dish back to a steady simmer to ensure they’re heated through.
Lamb Meatballs in Creamy Cashew Sauce
Equipment
Ingredients
½ teaspoon cardamom - ground
- ½ teaspoon black pepper - ground
½ teaspoon dried mint
- 5 pods cardamom - green
- 2 small bay leaves
- 2 teaspoons garlic paste
1 teaspoon fennel seeds - ground
Instructions
- Soak cashews in boiling water for approximately 20 minutes.1 cup cashews, 2/3 cup water
- Put the lamb into a large bowl and add the yogurt, beaten egg, ground cardamom, nutmeg, black pepper, dried mint, and salt. Knead the mixture by hand until smooth and velvety, about 2–3 minutes. Alternatively, pulse all ingredients in a food processor until fine and well combined. Cover and refrigerate for 30–40 minutes (or 20 minutes in the freezer if short on time). Divide the chilled mixture into quarters, then shape 5 firm, compact balls from each quarter — you should have 20 meatballs total.1 pound ground lamb (minced lamb), 1 tablespoon plain yogurt, 1 large egg, 1/2 teaspoon cardamom, 1/2 teaspoon nutmeg, 1/2 teaspoon black pepper, 1/2 teaspoon dried mint, 1/2 teaspoon salt
- Pour the 1¼ cups (300ml) water into a large shallow saucepan and bring to a boil. Add the cinnamon stick, green cardamom pods, garlic cloves, and bay leaves. Carefully arrange the meatballs in a single layer in the spiced liquid. Reduce the heat to medium, cover, and cook for 15 minutes. The meatballs should reach an internal temperature of 160°F / 71°C.1 1/4 cups water, 1 piece cinnamon stick, 5 pods cardamom, 5 cloves garlic, 2 small bay leaves
- Remove the meatballs, cover, and keep hot. Strain the spiced stock and set it aside.
- Wipe out the pan and add the sunflower oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, for 5–6 minutes until softened and beginning to turn golden. Stir in the garlic paste and cook for 1 minute until fragrant. Add the ground ginger, ground fennel seeds, ground turmeric, and chilli powder. Stir-fry for 30 seconds until the spices are fragrant. Pour in the strained stock, add the meatballs, and bring to a boil. Reduce the heat to low, cover, and simmer for 10–12 minutes.3 tablespoons sunflower oil, 1 medium onion, 2 teaspoons garlic paste, 1 teaspoon ground ginger, 1 teaspoon fennel seeds, 1/2 teaspoon turmeric, 1/2-1 teaspoon chili powder (chilli powder in British English)
- Drain the soaked cashews and blend with 2–3 tablespoons of fresh water in a high-speed blender until completely smooth — no gritty bits should remain. Stir the cashew paste and the heavy cream into the meatball mixture. Simmer uncovered for 5–6 minutes, stirring occasionally, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and serve.1 cup cashews, 2/3 cup heavy cream
Notes
Nutrition
Frequently asked questions
Can I use a different nut instead of cashews?
Blanched almonds are the closest substitute — soak and blend them the same way. Macadamia nuts also work well and produce a similarly creamy result, though the flavor is slightly more neutral than cashews.
Can I swap the ground lamb for beef or another meat?
Yes, lean ground beef works fine and is usually cheaper. The spice mix was built around lamb’s stronger flavor, so with beef you may want to add a small extra pinch of cardamom to compensate for the milder meat.
I don’t have heavy cream — what can I use?
Full-fat coconut cream is the most practical swap and pairs naturally with the spice profile. Regular whole milk works in a pinch but produces a thinner, lighter sauce; reduce it a little longer to compensate.
Can I use Greek yogurt instead of plain yogurt in the meatballs?
Yes, Greek yogurt is a direct substitute here. It’s thicker than regular plain yogurt, which is actually a slight advantage since it adds less moisture to the meat mixture.
Do I have to use a food processor to blend the cashew paste?
A standard blender works well, especially after the 20-minute soak. If you only have an immersion blender, blend the soaked cashews with their soaking water in a tall narrow container — it takes longer but gets there.
What can I serve this with if I don’t have basmati rice or naan?
Any long-grain white rice works. Couscous is also a fast option — it’s ready in 5 minutes and soaks up the sauce well. Plain flatbreads or even thick-sliced crusty bread are perfectly practical if that’s what you have on hand.
What to cook next
- Fragrant Lamb Coconut Stew
- Quick Lamb Coconut Rendang
- Lamb Spinach Curry Delight
- Pistachio Lamb Kebab Perfection
