Name: Prune-Stuffed Meatballs in Yogurt Sauce (Alubukhara Kofta)
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Indian
Ingredients: Salt and black pepper to taste; 1 tablespoon Fragrant Curry Powder, Garam Masala, or any mild, good-quality curry powder, or to taste; 2 cups yogurt; Chopped fresh mint leaves for garnish; 2 tablespoons corn, grapeseed, or other neutral oil; 16 small pitted prunes or apricots or 8 large, cut in half; ½ teaspoon ground ginger; ¼ teaspoon cayenne; ½ teaspoon ground fennel; 1½ pounds ground lamb

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Other meat you can use here: ground veal, pork, or beef.

Ingredients

Salt and black pepper to taste
1½ pounds ground lamb
½ teaspoon ground fennel

Method

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.
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