Lamb and Cashew Curry Meatballs
7th May 2015
0
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
2015-05-21 11:24:49
You will need
- 500g lamb mince (ideally grass fed and organic)
- 4 green chillies (I use Birdseye)
- 8 garlic cloves
- 2 handfuls of raw coconut flakes (ie dried and unsweetened)
- 80g raw cashews which have been lightly toasted in a pan
- 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)
- 5 shallots
- 1.5tsp ground turmeric
- 2 inch piece of peeled fresh ginger
For the sauce you will need
- 3 tbsp ghee (I like Fushi organic)
- 1 large cinnamon stick
- 4 bay leaves
- 2 star anise
- 15 shallots blitzed finely in the blender
- A good pinch of dried curry leaves
- 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)
- 3 large tomatoes, diced
- 1.5 tsp chilli powder
- 2 tbsp ground coriander
- 1 tsp ground turmeric.
- 500ml lamb stock (please use the pouches and check the ingredients are clean!)
For the meatballs
- 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.
- Roll with the palms of your hands into mini golf ball size. You should get about 26.
- Transfer to the fridge and make the sauce...
For the sauce
- 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.
- Cook on low until you get a pale brown mix. This takes about ten minutes.
- Add the tomatoes (these thicken the sauce as they break down) stirring for a few minutes then add the stock.
- Simmer gently for ten minutes.
- Add the chilled meatballs into the pan, simmer and cover for 5 mins then turn over.
- Serve with cauliflower rice.
What Would Sophie Say http://www.whatwouldsophiesay.com/