1. 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. 2. 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. 3. 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. 4. Remove meatballs and keep covered; strain cooking liquid, discarding solids and reserving liquid. 5. 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. 6. Stir in the reserved liquid, meatballs, bring to a boil, then reduce heat to low, cover, and cook 10 to 12 minutes. 7. Meanwhile, process cashews to a paste in a blender or food processor; add to the meatball mixture along with the cream. 8. Simmer 5 to 6 minutes, then remove from heat; garnish with crushed pistachios. ---------------------------------------------------------------------------
Nutrition
Ingredients
