Meatballs In Creamy Cashew Nut Sauce

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 tablespoon plain yogurt, use a thick style (or let it drip in a strainer for about 20 minutes)
• 1 large egg, beaten
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon dried mint
• 1/2 teaspoon kosher salt
• 1 1/4 cups water
• 1 cinnamon stick, 1-inch piece
• 5 green cardamom pods
• 5 cloves
• 2 bay leaves
• 3 tablespoons sunflower oil or 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 teaspoons garlic paste
• 1 teaspoon ground ginger
• 1 teaspoon ground fennel
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder (to taste)
• 1 cup cashews (measure generously)
• 2/3 cup heavy cream
• 1 tablespoon pistachio nut, crushed for garnish

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 remove meatballs and keep covered; strain cooking liquid, discarding solids and reserving liquid.
• 5 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.
• 6 stir in the reserved liquid, meatballs, bring to a boil, then reduce heat to low, cover, and cook 10 to 12 minutes.
• 7 meanwhile, process cashews to a paste in a blender or food processor; add to the meatball mixture along with the cream.
• 8 simmer 5 to 6 minutes, then remove from heat; garnish with crushed pistachios.