Aloo Bukhara Koofteh

Ingredients   

For the lamb meatballs

• 1 tbsp ground fennel seeds

• 6 green and 3 black cardamom pods, seeds removed

•  1 tbsp ground cumin

• 1/2 tsp ground ginger

• 1/4 tsp ground cinnamon

• 1/2 tbsp Kashmiri chilli powder

• 500 g lamb mince

• 1 egg, beaten

• 10 dried plums, chopped

• salt to taste

For the gravy

• 2 tbsp vegetable oil

• 1 cinnamon stick, broken in half

• 4 tbsp brown onion paste

• 1/2½tbsp brown garlic paste

• 2 dried bay leaves

• 3 green cardamom pods

• 1/4 tbsp Kashmiri chilli powder

• 2 tbsp ground fennel seeds

• 1 tbsp ground cumin

• 1/4 tsp ground ginger

• salt to taste 

• 1/2 cup beaten yogurt 

• fresh coriander, chopped

 Method

For the meatballs

Mix the ground spices, mince and beaten egg in a bowl. Season, shape into 12 equal balls. Flatten each in your palm and press a plum into the middle, wrapping the mince mixture around to seal it. Shallow-fry the meatballs and keep aside.

For the gravy

Heat oil in a large saucepan and add the whole spices. Once they start to pop, add in brown onion and garlic paste, then Kashmiri chilli powder, cook, stirring for 5-10 seconds. Add remaining ground spices, yogurt, 500 ml water, and bring to the boil. Reduce the heat, cover and simmer for about 20 minutes. Remove the lid and check the gravy – it should have thickened slightly. Give it another 10-15 minutes without the lid. Add the fried meatballs and simmer for another 10-15 minutes. Served garnished with coriander.