Northern Indian Lamb Meatballs

Yummy! I used a jar of passata tomato sauce, a little water, white wine to deglaze pan, 1 tablespoon coriander, a pinch of cumin and curry powder. Served over brown rice with cucumber slices. This was delicious. “Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers. Indian flatbread and pickled carrots are, respectively, mild and mouthpuckering foils for the curry.”

2 small garlic cloves

1 piece (1 inch) peeled fresh ginger, sliced

2 tablespoons vegetable oil

1 large onion, finely chopped

½ teaspoon ground turmeric

¾ teaspoon cayenne pepper

2 tablespoons plus 1 teaspoon ground coriander

1 can (8 ounces) plain tomato sauce

1 dried bay leaf

Coarse salt

12 ounces ground lamb

1 cup fine fresh breadcrumbs

⅓ cup finely chopped fresh cilantro

1 large egg

6 prunes, quartered

½ teaspoon garam masala

Pickled vegetables, for serving

Indian flatbread, for serving

Directions at marthastewart.com

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