Meatballs in Creamy Cashew Nut Sauce

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“Okay, I admit it, the creaminess does come from heavy cream. From "indian, 100 everyday recipes" by Love Food.”
1hr 20mins

Ingredients Nutrition


  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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