Meatballs in Creamy Cashew Nut Sauce |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Okay, I admit it, the creaminess does come from heavy cream. From indian, 100 everyday recipes by Love Food. 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 |
Directions:
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.
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