Lamb meatballs with cashew and tomato

Recipe from: 15 September 2010
meatballs

Ingredients 17
Servings 2
Time 30 mins

Ingredients

  • Meatballs:
  • 2
    lamb chops, cubed
  • 2
    cloves of garlic
  • 2
    liquorice bites, chopped
  • Pinch
    cayenne pepper
  • 1
    egg, beaten with salt
  • Cheese sauce:
  • 1/2
    cup
    cream
  • 4
    Tbs
    mascarpone cheese
  • 4
    Tbs
    flour
  • Tbs
    Cabbage:
  • 2
    cup
    shredded cabbage
  • Butter
  • Cashew paste:
  • 1/2
    cup
    cashews, ground
  • 50
    ml
    reduced tinned tomatoes
  • Spinach for meatballs
 

Method

20 mins
 
Meatballs
The lamb chops have the bone cut out and the meat cubed.
The cubes are put into a food processor with the garlic, liquorice bites and  cayenne pepper.
Process until it is all combined.
Roll into balls and roll in egg and fry until cooked.
Add some spinach close to the end of the cooking time to let it wilt.

Cheese sauce

Heat the cream and mascarpone together. Then add the flour to make a thick cheese sauce.

Red Cabbage

Boil for 10 minutes, drain and sautée with butter.

Cashew paste

Mix the cashews into the tomato reduction.

Layer all the different parts with the meatballs on top.


For more of Pleasurable Eating's recipes click here.

 

Read more on: sauté  |  shallow-fry  |  lamb
 

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