Lamb Meatballs Korma Style Recipe

Name: Lamb Meatballs Korma Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE CASHEW NUT SAUCE; 2 tbsp vegetable oil; 1 large onion, chopped; 2 cloves garlic, chopped; 1 tbsp chopped ginger; 1 tbsp coriander seeds; 1/2 tsp fennel seeds; 6 None cardamom pods, crushed and seeds extracted; 1/2 tsp cayenne pepper; 1/2 tsp ground turmeric; 1 None cinnamon stick; 3/4 cup raw cashew nuts; 1/2 tsp salt; 1/2 cup canned coconut cream; None None FOR THE MEATBALLS; 1 small onion, finely chopped; 1 tbsp chopped ginger; 2 cloves garlic, chopped; 1 1/4 tsp salt; 2 lbs ground lamb; 3 tbsp vegetable oil

Servings: persons

None None FOR THE CASHEW NUT SAUCE
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 tbsp chopped ginger
1 tbsp coriander seeds
1/2 tsp fennel seeds
6 None cardamom pods, crushed and seeds extracted
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 None cinnamon stick
3/4 cup raw cashew nuts
1/2 tsp salt
1/2 cup canned coconut cream
None None FOR THE MEATBALLS
1 small onion, finely chopped
1 tbsp chopped ginger
2 cloves garlic, chopped
1 1/4 tsp salt
2 lbs ground lamb
3 tbsp vegetable oil

1
For the cashew nut sauce, heat the oil in a large skillet on medium heat. Cook onion, garlic and ginger for about 12 mins, stirring often, or until tender.
2
Grind coriander and fennel seeds in a spice grinder or mortar and pestle. Add to pan with cardamom seeds, cayenne pepper, turmeric and cinnamon stick; cook for 1-2 mins, stirring.
3
Grind 1/2 cup of the cashew nuts in a spice grinder or mini food processor Add to pan with remaining whole cashews, salt and 1 1/2 cups water. Bring to a gentle boil. Reduce heat to low; simmer for 15 mins, stirring often.
4
For the meatballs, place onion, ginger, garlic, salt and 3 tbsp water in a food processor; process to a coarse paste. Place lamb and onion paste in a large bowl; mix well. Shape into balls; place on a tray. Cover and refrigerate for 1 hour before frying.
5
Heat oil in a large skillet on medium-high heat. Cook meatballs in batches until golden.
6
Transfer meatballs to the pan with the cashew nut sauce. Bring to a gentle boil. Reduce the heat to low; cover and simmer for 15 mins. Stir in coconut cream. Serve immediately.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: None None FOR THE CASHEW NUT SAUCE, 2 tbsp vegetable oil, 1 large onion, chopped, 2 cloves garlic, chopped, and more.

Yes, Lamb Meatballs Korma Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Meatballs Korma Style

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