Alubukhara Kofta

• Salt and black pepper to taste
• 1 1/2 pounds ground lamb
• 1/2 teaspoon ground fennel
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne
• 16 small pitted prunes or apricots or 8 large, cut in half
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 tablespoon Fragrant Curry Powder (page 593), Garam Masala (page 594), or any mild, good-quality curry powder, or to taste
• 2 cups yogurt
• Chopped fresh mint leaves for garnish

1. Bring a large pot of water to a boil and add salt.
2. Mix the lamb with salt, pepper, fennel, ginger, and cayenne.
3. Shape into 16 meatballs and stuff each with a prune or an apricot.
4. Add the meatballs to the boiling water and adjust the heat so the mixture simmers steadily.
5. Cook for about 10 minutes, until the meatballs are firm, then remove with a slotted spoon.
6. Put the oil in a deep skillet or flameproof casserole over medium heat.
7. A minute later, stir in the curry powder and cook, stirring constantly, for about 30 seconds.
8. Reduce the heat to low and stir in the yogurtand about 1/2 cup waterenough to thin the yogurt.
9. Add the meatballs, cover, and adjust the heat so the mixture simmers.
10. Cook for about 15 minutes more, or until the meatballs are cooked through.
11. Taste and adjust the seasoning, garnish, and serve.

salt, ground lamb, ground fennel, ground ginger, cayenne, prunes, corn, curry, yogurt, mint

Taken from www.epicurious.com/recipes/food/views/alubukhara-kofta-386246 (may not work)