Cashew Balls in Curry Sauce

For the cashew balls in curry sauce, first coarsely chop the cashews, heat the oil in a frying pan and fry the chopped cashews in it with a third of the curry powder and leave to cool. Remove the peel from the carrots and cut them into thin slices. Clean the spring onions, using only the white and light green, and cut into fine rings.

Knead the ground beef with the roasted cashews, the egg, the breadcrumbs and half of the orange juice, season with salt and cayenne pepper. Form small balls from the meat dough. Heat the clarified butter and fry the meatballs in the hot fat for about 6 minutes. Remove the meatballs and keep them covered and warm in the oven at 100 °C.

Sauté the carrots with the remaining curry powder and turmeric in the frying fat, add clear soup, the remaining orange juice and the whipped cream. Cook uncovered for three minutes.

Add the pineapple, scallions and balls and cook for another three minutes. Season cashew balls in curry sauce with salt and cayenne pepper.

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