125 grams raw unsalted cashews
(soaked in boiling water)
150 ml double cream
1 tablespoon pistachios
(crushed to garnish)
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.