STREAMING NOW: Simply Nigella

Meatballs in Creamy Cashew Nut Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Okay, I admit it, the creaminess does come from heavy cream. From "indian, 100 everyday recipes" by Love Food.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: