Cashew Coconut Meatballs

SERVES 4

1 pound beef, ground
½ cup cashew nuts
4 green chilies
1 teaspoon fennel seeds
1 small onion, minced
1 tablespoon garlic, chopped
1 cup coconut, grated
1 large egg
Salt to taste
2 tablespoons vegetable oil
1 medium onion, fi nely chopped
2 cloves garlic, minced
4 green chilies, minced
1 tablespoon ground coriander
1 tablespoon ground fennel
½ teaspoon ground cumin
1 teaspoon ground turmeric
2 medium tomatoes, chopped
Salt to taste
2 cups water
½ cup cilantro, chopped

In a food processor add the beef, cashew nuts, green chilies, fennel, onion, garlic, coconut, egg and salt and process until well blended.

Transfer to a bowl, cover and refrigerate for at least an hour. Divide and shape the meat mixture into two ounce portions. Refrigerate until ready to use.

Heat the oil in a wide heavy pot over medium-high heat. Add the onion and garlic and cook until softened, about 4 minutes, stirring occasionally to prevent sticking. Add the chilies, coriander, fennel, cumin, and turmeric and stir. Add the tomatoes, salt, and water and bring to a boil. Reduce the heat and simmer, uncovered for about 15 to 20 minutes.
Gently slide the meat balls into the sauce. Stir and move them around occasionally as they cook at a medium simmer of 20 minutes, or until cooked.

Serve hot garnished with coriander.