Lamb Meatballs Korma Style

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat oil in a large skillet on medium-high heat. Cook meatballs in batches until golden.
6. 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.

nut sauce, vegetable oil, onion, garlic, ginger, coriander seeds, fennel seeds, cardamom pods, cayenne pepper, ground turmeric, cinnamon stick, nuts, salt, coconut cream, meatballs, onion, ginger, garlic, salt, ground lamb, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/35849 (may not work)