Ground Lamb Balls in Tamarind Curry

This South Indian specialty is fragrant and very flavorful. The addition of

tamarind in south Indian curries was an accidental ingredient till its sweet and- sour taste became a delicacy. You can also cook this great curry with any meat of your choice.

SERVES 6

1 pound lean lamb, skin and fat removed, finely minced

2 large eggs

2 teaspoons poppy seeds

3 tablespoons minced garlic

3 tablespoons minced fresh ginger

1/2 cup shredded fresh coconut or 1/4 cup unsweetened coconut powder

2 green chilies

2 teaspoons garam masala

1 teaspoon ground turmeric

salt to taste

1 tablespoon fresh coriander, chopped

2 tablespoons vegetable oil

1 cup finely chopped onions

1 cup tomato puree

3 tablespoons tamarind pulp

3 sprigs of fresh parsley

Lightly add the eggs to the minced lamb in a non reactive bowl.

Soak the poppy seeds in 2 tablespoons hot water. Blend the soaked poppy seeds with water, garlic, ginger, coconut, and green chilies into a fine paste.Add 2 tablespoons of the coconut paste, garam masala, turmeric, fresh coriander, and salt to the minced lamb. Mix well. Cover and refrigerate forat least an hour.

Divide the lamb mixture into 16 equal parts. Wet your palm and form the parts into smooth balls. Cover them with a wet cloth and keep aside.

Heat the vegetable oil in a large skillet over medium heat. Sauté onions till they are golden brown—about 5 minutes. Add the remaining coconut mixture and continue to cook. Add the tomato puree, tamarind pulp, salt, and 2 cups water. Cook till the fat separates—about 6 minutes.

Gently slide in the lamb balls and cook on low heat till they are cooked—about 15 minutes.

Serve it hot, garnished with parsley.