Prune-Stuffed Meatballs in Yogurt Sauce

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

Alubukhara Kofta

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

Asia
India
Kashmir
Main course
Gluten-free

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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