Like much of the food from the northern reaches of India (these are actually Kashmiri in origin), these fruit-stuffed meatballs have an exotic air about them. Serve with pilaf or one of the Indian breads on pages 559–565. Other meat you can use here: ground veal, pork, or beef.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Mix the lamb with salt, pepper, fennel, ginger, and cayenne. Shape into 16 meatballs and stuff each with a prune or an apricot. Add the meatballs to the boiling water and adjust the heat so the mixture simmers steadily. Cook for about 10 minutes, until the meatballs are firm, then remove with a slotted spoon.
Step 2
Put the oil in a deep skillet or flameproof casserole over medium heat. A minute later, stir in the curry powder and cook, stirring constantly, for about 30 seconds. Reduce the heat to low and stir in the yogurtand about 1/2 cup water—enough to thin the yogurt. Add the meatballs, cover, and adjust the heat so the mixture simmers. Cook for about 15 minutes more, or until the meatballs are cooked through.
Step 3
Taste and adjust the seasoning, garnish, and serve.
