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–+ servings

Delicious Meatballs in Creamy Cashew Nut Sauce

Gretel Shaw
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 785 kcal

Ingredients
 
 

  • cashew nut background1 cup cashews - raw
  • Store of fresh water⅔ cup water - boiling
  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - lean
  • plain yogurt1 tablespoon plain yogurt - thick
  • chicken egg1 large egg - beaten
  • Green cardamom pods, processed true cardamom seeds, in a wooden bowl½ teaspoon cardamom - ground
  • Heap of ground nutmeg and whole nutmeg seeds½ teaspoon nutmeg - ground
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper
  • Mint fresh and dried½ teaspoon dried mint
  • wooden bowl of salt½ teaspoon salt
  • Store of fresh water1 ¼ cups water
  • Heap of ground cinnamon and cassia cinnamon sticks1 piece cinnamon stick
  • Green cardamom pods, processed true cardamom seeds, in a wooden bowl5 pods cardamom - green
  • garlic5 cloves garlic
  • Aromatic bay leaves2 small bay leaf (bay leaves)
  • sunflower oil3 tablespoons sunflower oil
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  •  
    2 teaspoons garlic paste
  • Heap of ground ginger1 teaspoon ground ginger
  • Heap of green fennel seeds1 teaspoon fennel seeds - ground
  •  
    ½ teaspoon ground turmeric
  • Red hot chili pepper powder and half isolated on white background1/2-1 teaspoon chili powder (chilli powder in British English)
  • bowl of cream⅔ 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
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