Lamb Meatballs Korma Style - cooking recipe

Ingredients

None None FOR THE CASHEW NUT SAUCE
2 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1 tbsp chopped ginger
1 tbsp coriander seeds
1/2 tsp fennel seeds
6 None cardamom pods, crushed and seeds extracted
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 None cinnamon stick
3/4 cup raw cashew nuts
1/2 tsp salt
1/2 cup canned coconut cream
None None FOR THE MEATBALLS
1 small onion, finely chopped
1 tbsp chopped ginger
2 cloves garlic, chopped
1 1/4 tsp salt
2 lbs ground lamb
3 tbsp vegetable oil

Preparation

For the cashew nut sauce, heat the oil in a large skillet on medium heat. Cook onion, garlic and ginger for about 12 mins, stirring often, or until tender.
Grind coriander and fennel seeds in a spice grinder or mortar and pestle. Add to pan with cardamom seeds, cayenne pepper, turmeric and cinnamon stick; cook for 1-2 mins, stirring.
Grind 1/2 cup of the cashew nuts in a spice grinder or mini food processor Add to pan with remaining whole cashews, salt and 1 1/2 cups water. Bring to a gentle boil. Reduce heat to low; simmer for 15 mins, stirring often.
For the meatballs, place onion, ginger, garlic, salt and 3 tbsp water in a food processor; process to a coarse paste. Place lamb and onion paste in a large bowl; mix well. Shape into balls; place on a tray. Cover and refrigerate for 1 hour before frying.
Heat oil in a large skillet on medium-high heat. Cook meatballs in batches until golden.
Transfer meatballs to the pan with the cashew nut sauce. Bring to a gentle boil. Reduce the heat to low; cover and simmer for 15 mins. Stir in coconut cream. Serve immediately.