Lamb Meatballs Stuffed with Dried Cherries Kristen discovered Indian food while visiting friends in New York City at the age of 24. She was amazed by the food, and determined to learn how to cook it. She had a real knack for it, heavy on the heat and the spice. 1 1/4 lbs. ground lamb 2 TB. plain yogurt (whole milk yogurt works best to hold the meatballs together) 2 tsp. GROUND CUMIN 2 tsp. GROUND CORIANDER 1/4-1 tsp. salt 1/2 tsp. GARAM MASALA 1/2 tsp. PENZEYS PEPPER 1/4 tsp. CAYENNE PEPPER 1/3 Cup dried cherries, coarsely chopped 2 TB. minced onion 1-2 serrano peppers, finely chopped (jalapeño peppers are a good, less hot substitute if you can’t find serrano peppers) 3 TB. finely chopped fresh cilantro 1/4-1/2 tsp. salt 1 2-inch piece fresh ginger, peeled and chopped (or 1 tsp. PENZEYS MINCED GINGER) 4 cloves garlic, minced (or 1 tsp. PENZEYS MINCED GARLIC) 3 onions—1 coarsely chopped, 2 minced 21/4 Cups water, divided 1/4 Cup ghee* or peanut oil 1 3-inch CINNAMON STICK 8 WHOLE GREEN CARDAMOM PODS 1 TB. GROUND CORIANDER 2 tsp. GROUND CUMIN 1/2 tsp. CAYENNE PEPPER 2 TB. plain yogurt 2 medium tomatoes, chopped 1 tsp. salt 1 TB. GARAM MASALA

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}


Ingredients


Directions


Cooks Notes


Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}


More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

Not available in the selected store Out of stock
Offers
Heart