Ingredients

serves 4

　　2 small garlic cloves

　　1 piece (1 inch) peeled fresh ginger, sliced

　　2 tablespoons vegetable oil

　　1 large onion, finely chopped

　　1/2 teaspoon ground turmeric

　　3/4 teaspoon cayenne pepper

　　2 tablespoons plus 1 teaspoon ground coriander

　　1 can (8 ounces) plain tomato sauce

　　1 dried bay leaf

　　Coarse salt

　　12 ounces ground lamb

　　1 cup fine fresh bread crumbs

　　1/3 cup finely chopped fresh cilantro

　　1 large egg

　　6 prunes, quartered

　　1/2 teaspoon garam masala

　　Pickled vegetables, for serving

　　Indian flatbread, for serving

　　

Step 1

Process the garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.

　　

Step 2

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

　　

Step 3

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

　　

Step 4

Mix the reserved onion, lamb, bread crumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.

　　

Step 5

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.