Curried Lamb Meatballs

• 1 1/4 pounds ground lean lamb
• 2 tablespoons butter
• 1 1/4 cups finely chopped onions
• 2 teaspoons finely minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 13 cup finely chopped fresh coriander or parsley
• 1/2 cup fine fresh bread crumbs
• 1 egg, lightly beaten
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tablespoon curry powder
• 1 13 cups apples, peeled, cored, seeded and finely diced
• 1/2 cup finely diced peeled banana
• 1/4 cup canned crushed peeled tomatoes
• 1 1/2 cups fresh or canned chicken broth
• 1 bay leaf
• 1 tablespoon corn, peanut or vegetable oil

1. Put the lamb in a mixing bowl.
2. Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic.
3. Cook briefly, stirring, until wilted.
4. Sprinkle with cumin and ground coriander and stir.
5. Let cool briefly.
6. Scrape the onion mixture onto the lamb.
7. Add the fresh coriander, bread crumbs, egg, salt and pepper.
8. Blend well with the fingers.
9. Shape the mixture into 20 round balls.
10. Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder.
11. Cook, stirring, until the onions are wilted.
12. Add the apples and banana and stir to blend.
13. Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil.
14. Let simmer 15 minutes.
15. Remove the bay leaf and pour the mixture into the container of a food processor or electric blender.
16. Blend thoroughly.
17. Return the mixture to a saucepan.
18. Bring to a simmer.
19. Meanwhile, heat the oil in a heavy skillet and add the meatballs.
20. It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time.
21. Turn the meatballs so that they brown evenly, about 5 minutes.
22. Add the meatballs to the sauce, cover and let simmer about 15 minutes.

ground lean lamb, butter, onions, garlic, ground cumin, ground coriander, fresh coriander, bread crumbs, egg, salt, freshly ground pepper, curry powder, apples, peeled banana, tomatoes, chicken broth, bay leaf, corn

Taken from cooking.nytimes.com/recipes/1990 (may not work)