(Lamb & Apricot meat balls dunked in a tangy spicy sauce, giving juicy koftas, served with sweet, sour spicy blended sauce)

For kofta kebab
Serves – 2
Prep time – 15 mins
Cooking time – 20 mins

Lamb (boneless, diced) – 2 cups/300gms
Salt – to taste
Chilly powder – 1tsp
Coriander powder – 2 tsp
Cumin powder – 1 tsp
Nutmeg powder – a pinch
Ginger (small piece) – 1 no
Garlic cloves – 5 nos
Cheese cubes (semi hard like edam, gouda, cheddar) -½ cup
Coriander leaves – few sprigs
Mint leaves – handful
Oil – 3 tbsp + 2 tbsp

Tamarind Tomato Sauce
Oil – 3 tbsp
Onion chopped -¼ cup
Ginger chopped – 2 tsp
Garlic chopped – 2 tsp
Green chilly chopped – 1 no
Chilly powder -½ tsp
Coriander powder – 2 tsp
Tomato chopped – 1 cup
Tamarind pulp -½ cup
Salt – to taste
Jaggery grated -½ cup
Water – as required
Coriander leaves – few sprigs

Heat a pan and add oil. Add chopped onions, ginger, garlic and green chilli. Cook for 2-3min. Now add chilli powder and coriander powder. A quick stir and add tomatoes. Sprinkle salt and cook for 3-4 mins.

Once the tomatoes are a bit mashy add tamarind pulp. Stir and add jaggery along with a cup of water and cook it for 5 mins.
Remove from the heat and let it cool down a bit. Add this into the mixer grinder jar and grind it to get a smooth velvety sauce.
Now add all the ingredients for kofta kebab in the mixer grinder jar along with 3 tbsp of oil and grind it coarsely. Once done remove the mince. Wet your hands with some water and shape the meat into small meatballs size.

Heat a pan, add 2 tbsp of oil and heat to a high. Add the koftas to the hot pan and cook them on high heat for 3 min and then turn them over.
Cover the pan with the lid, lower the heat and let the koftas cook for 3-4 min. Add the tamarind tomato sauce on the kofta. Add a dash of water and simmer the kofta in the sauce for 3-4 mins. Add roughly chopped coriander and serve hot.