Indian Meatballs in Nut Sauce

For the Indian meatballs in nut sauce, first soak the unsalted cashews in 150 ml of hot water.

Mix the lamb mince, yogurt, egg, nutmeg, pepper, mint and salt until smooth, cover and leave in the refrigerator for 30 minutes.

Form about 20 balls from the meat mixture with slightly moistened hands. Bring the water to a boil in a large shallow saucepan and add the broth spices and bay leaves.

Place the meatballs side by side in the water and let steep, covered, for 15 minutes. Lift out the meatballs with a slotted spoon and keep warm. Strain the cooking stock and reserve.

Heat the sesame oil in a saucepan, sauté the shallot and garlic, add the ground spices and chili flakes, and stir-fry for 2 minutes. Deglaze with the cooking stock. Add meatballs and bring to a boil.

Reduce heat and simmer, covered, for 10-12 minutes. Puree cashews in a blender and stir into meatballs with whipped cream. Simmer for an additional 5 minutes.

Garnish with cilantro and chili pieces and serve immediately.

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