Meatballs in Creamy Cashew Nut Sauce

A community recipe by Markella

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups

450 grams minced lamb
1 tablespoon natural yogurt
1 medium egg (beaten)
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon pepper
½ teaspoon dried mint
½ teaspoon salt (to taste)
300 millilitres water
2½ centimetres cinnamon sticks
5 cardamom pods
5 cloves
2 bay leaves
3 tablespoons sunflower oil (or olive oil)
1 gram onions (finely chopped)
2 teaspoons garlic puree
1 teaspoon ground ginger
1 teaspoon fennel
½ teaspoon turmeric
½ teaspoon chilli powder
125 grams raw unsalted cashews (soaked in boiling water)
150 millilitres double cream
1 tablespoon pistachios (crushed to garnish)

15⅞ ounces ground lamb
1 tablespoon natural yogurt
1 medium egg (beaten)
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon pepper
½ teaspoon dried mint
½ teaspoon salt (to taste)
11 fluid ounces water
⅞ inch cinnamon sticks
5 cardamom pods
5 cloves
2 bay leaves
3 tablespoons vegetable oil (or olive oil)
ounce onions (finely chopped)
2 teaspoons garlic puree
1 teaspoon ground ginger
1 teaspoon fennel
½ teaspoon turmeric
½ teaspoon chili powder
4⅖ ounces raw unsalted cashews (soaked in boiling water)
5 fluid ounces heavy cream
1 tablespoon pistachios (crushed to garnish)

Method

Meatballs in Creamy Cashew Nut Sauce is a community recipe submitted by Markella and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the lamb mince, yogurt, egg, cardamom, nutmeg, pepper, mint and salt together. Good exercise because it must be a smooth as possible. Pop it into the fridge for about half an hour, and then roll into little balls. It should make about 20.

Put all the whole spices and the bay leaves into the water, which has been brought to a boil, and then carefully place the meatballs into the water. Lower the heat and let them simmer happily for approximately 15 mins.

Use a slotted spoon to take the meatballs out and put them aside, covered and hot.

Strain all the spices out and retain the stock. Separately, fry the onion and the garlic purÃ©e. When the colour changes to a golden brown, add the ginger, fennel, turmeric and chilli.

Fry for a few minutes and then add the stock and meatballs. Bring the whole lot to a boil before lowering the heat. Cover and simmer for about 10 â€“ 15 minutes.

While the meatballs are bubbling away, purÃ©e the cashes in a blender, mix in the cream and then add to the meatballs. Allow to simmer for another 5 mins. Garnish with the Pistachio nuts and serve. Enjoy!

Use a slotted spoon to take the meatballs out and put them aside, covered and hot.

Strain all the spices out and retain the stock. Separately, fry the onion and the garlic purÃ©e. When the colour changes to a golden brown, add the ginger, fennel, turmeric and chilli.

Fry for a few minutes and then add the stock and meatballs. Bring the whole lot to a boil before lowering the heat. Cover and simmer for about 10 â€“ 15 minutes.