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Meatballs in Creamy Cashew Nut Sauce

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4

Metric Cups
  • 450 grams minced lamb
  • 1 tablespoon natural yoghurt
  • 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 yoghurt
  • 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 ounce 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 ounce 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 purée. 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 – 15 minutes.
  • While the meatballs are bubbling away, purée 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!
  • 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 purée. 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 – 15 minutes.
  • While the meatballs are bubbling away, purée 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!
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