Lamb and Cashew Curry Meatballs
7th May 2015

I love ‪#‎curry and ‪#‎spicy food. It’s also a fab way to ‪#‎eatclean and pack LOADS of fab ingredients into one recipe.
These lamb and cashew meatballs are in my top faves, they pack a punch with flavour but also make a HUGE batch which freezes well.

Lamb and Cashew Curry Meatballs
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You will need
  1. 500g lamb mince (ideally grass fed and organic)
  2. 4 green chillies (I use Birdseye)
  3. 8 garlic cloves
  4. 2 handfuls of raw coconut flakes (ie dried and unsweetened)
  5. 80g raw cashews which have been lightly toasted in a pan
  6. 2 tablespoons of poppy seeds and 2 star anise dry roasted in a pan (just heat in a dry pan until the aroma is released)
  7. 5 shallots
  8. 1.5tsp ground turmeric
  9. 2 inch piece of peeled fresh ginger
For the sauce you will need
  1. 3 tbsp ghee (I like Fushi organic)
  2. 1 large cinnamon stick
  3. 4 bay leaves
  4. 2 star anise
  5. 15 shallots blitzed finely in the blender
  6. A good pinch of dried curry leaves
  7. 3 tbsp of garlic and ginger paste (this is basically 4 cloves of garlic and 1 inch ginger blitzed into a paste with water- you can make a big batch and keep in a sealed container in the fridge as a summer BBQ marinade base too)
  8. 3 large tomatoes, diced
  9. 1.5 tsp chilli powder
  10. 2 tbsp ground coriander
  11. 1 tsp ground turmeric.
  12. 500ml lamb stock (please use the pouches and check the ingredients are clean!)
For the meatballs
  1. Blend all the ingredients until it's a paste and as fine as possible, transfer to a big bowl and mix well with the lamb.
  2. Roll with the palms of your hands into mini golf ball size. You should get about 26.
  3. Transfer to the fridge and make the sauce...
For the sauce
  1. Heat the ghee in a large pan, add the bay leaves, cinnamon and star anise and fry for about 30 seconds before adding the shallots, garlic and ginger.
  2. Cook on low until you get a pale brown mix. This takes about ten minutes.
  3. Add the tomatoes (these thicken the sauce as they break down) stirring for a few minutes then add the stock.
  4. Simmer gently for ten minutes.
  5. Add the chilled meatballs into the pan, simmer and cover for 5 mins then turn over.
  6. Serve with cauliflower rice.
What Would Sophie Say
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