Meatballs In Creamy Cashew Nut Sauce - cooking recipe

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

Preparation

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.
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.
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.
Remove meatballs and keep covered; strain cooking liquid, discarding solids and reserving liquid.
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.
Stir in the reserved liquid, meatballs, bring to a boil, then reduce heat to low, cover, and cook 10 to 12 minutes.
Meanwhile, process cashews to a paste in a blender or food processor; add to the meatball mixture along with the cream.
Simmer 5 to 6 minutes, then remove from heat; garnish with crushed pistachios.