Meatballs In Creamy Cashew Nut Sauce Recipe

Name: Meatballs In Creamy Cashew Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

686

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 23 ingredients. The key ingredients include: 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, and more.

Yes, Meatballs In Creamy Cashew Nut Sauce 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.

Meatballs In Creamy Cashew Nut Sauce

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