Name: Cashew-Coconut Meatballs
Yield: Serves 6 as an Appetizer, 4 as a Main Course
Cuisine: India
Ingredients: 1 teaspoon salt; ½ teaspoon cumin seeds or ground cumin; 3½ to 4 cups chopped ripe tomatoes or drained canned tomatoes; 1 large egg; 1 cup fresh or frozen grated coconut; ½ cup coarsely chopped coriander leaves; ¼ teaspoon turmeric; ½ teaspoon salt, or to taste; 1 tablespoon finely chopped garlic or garlic mashed to a paste; 1 teaspoon fennel seeds or ground fennel; 1 tablespoon minced garlic or garlic mashed to a paste; 3 or 4 green cayenne chiles, coarsely chopped; 1 tablespoon coriander seeds or ground coriander; 1 cup hot water; 1 teaspoon fennel seeds; About ¾ pound boneless well-trimmed lamb shoulder or leg, chilled; 2 tablespoons raw sesame oil or vegetable oil; 2 tablespoons tamarind pulp; 1 small onion, minced; ½ cup cashew nuts; 2 cups water; 4 red or green cayenne chiles, finely chopped; 1 medium onion, finely chopped

Preparation info

Serves
6
as an Appetizer

Difficulty
Medium

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

These delectable meatballs from southern India could just as well be placed in the Snacks chapter, because they’re so good served simply on their own in the summertime with an ice-cold beer, or in winter with a glass of red wine. The first time we tested them at home, just as we finished, our doorbell rang. It was a couple of friends stopping by unexpectedly. So we put out the meatballs and sauce in a bowl with a serving spoon, and put out small plates and forks and spoons. We poured some w