Ingredients
2 small garlic cloves
1 piece peeled fresh ginger
2 tbsp. vegetable oil
1 large onion
3/4 tsp. cayenne pepper
3 tbsp. ground coriander
1 can plain tomato sauce
1 dried bay leaf
Coarse salt
12 oz. ground lamb
1 c. fine fresh breadcrumbs
c. finely chopped fresh cilantro
1 large egg
6 prunes
1/2 tsp. garam masala
Pickled vegetables
Indian flatbread
1/2 tsp. ground turmeric
Preparation
Step 1Process garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.Step 2Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.Step 3Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1 1/2 cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.Step 4Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.Step 5Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes. Stir in garam masala.
