Lamb Meatballs (North Indian Kofta Kari)

Subtle and sophisticated: 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 cloves garlic
1 (1") piece fresh ginger, peeled and sliced
2 Tbsp. vegetable oil
1 large onion, finely chopped
½ tsp. ground turmeric
¾ tsp. cayenne pepper
2 Tbsp. + 1 Tbsp. ground coriander
1-8 oz can plain tomato sauce
1 dried bay leaf
coarse sea salt
12 oz ground lamb
1 cup fine fresh breadcrumbs
1/3 cup fresh cilantro, finely chopped
1 large egg
6 prunes, quartered
½ tsp. garam masala

To Serve:
pickled vegetables
Indian flatbread (naan)

Process garlic, ginger, and 1½ tsp. water in a food processor until a chunky paste forms; set aside.

Heat oil in a medium saucepan over medium heat until hot but not smoking. Add onion; cook, stirring, until translucent, about 3 minutes. Set aside one quarter of onion in a large bowl.

Add 1 Tbsp. garlic paste, ½ cup water, the turmeric, ½ tsp. cayenne, and 2 Tbsp. coriander to onion in skillet. Cook 3 minutes, stirring. Add tomato sauce, 1½ cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.

Mix reserved onion, lamb, breadcrumbs, cilantro, egg, 1 tsp. each garlic paste and salt, and remaining tsp. coriander and ¼ tsp. cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.

Add meatballs to simmering sauce (add water if meatballs are not covered by sauce). Cook until sauce has thickened, about 40 minutes.

Stir in garam masala.

Makes 4 servings.