Lamb Kofta with Green Beans makes 6 servings | 90 minutes

For the meatballs: 1 1/2 pounds ground lamb 1/2 cups minced onion 1 tablespoon minced garlic 1 tablespoon unpeeled grated ginger 1 large egg 1 tablespoon plain yogurt 1 teaspoon chili powder 1 teaspoon ground cardamom 1 teaspoon whole coriander seeds 2 tablespoon chopped cilantro 2 teaspoons salt 1 1/2 tablespoon rice flour

For the curry: 4 Tbsp oil or ghee 2 cups minced onions 1 tablespoon minced garlic 3 cups diced ripe tomatoes or 1½ cups of canned crushed tomatoes 1 teaspoon turmeric 2 tablespoons dried fenugreek leaves 1 teaspoon chili powder 1 teaspoon black pepper 1 teaspoon ground cumin 1 tablespoon salt 2 cups plain yogurt 3-4 cups trimmed green beans, lightly salted 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves instructions 1. Pre-heat the oven to 400 degrees. Combine lamb with minced onion, garlic, ginger, egg, yogurt, chili powder, cardamom, coriander, cilantro, salt and rice flour. Using your hands or a 2-ounce ice cream scoop, form the mixture into approximately 12-13 large meatballs. 2. Lay the meatballs on a greased baking sheet and bake for 10-12 minutes. Remove and set aside. 3. In a large Dutch oven or wide bottom stockpot, heat up the ghee (or oil) and cook 2 cups of minced onion on low heat until a caramelized brown color, usually this takes 15-20 minutes. Add garlic, tomatoes, turmeric, fenugreek leaves, chili powder, black pepper, cumin and salt and continue cooking on low heat until the tomatoes have disintegrated into the onions. Keeping the heat low, add yogurt a little bit at a time into the onion tomato masala until it has been incorporated. Cover the stockpot and let the masala cook for another 10-12 minutes. 4. Gently stir the meatballs into the masala. Lay the beans to one side and sprinkle the cinnamon and cloves over the top. Cover the stockpot and cook on low heat for 5-7 minutes. The meatballs will finish cooking during this time. Turn the heat off and let it rest for 10-15 minutes before serving. notes & variations

• Replace lamb with beef, turkey or chicken however make sure that the meat has about 20% fat, it will make for a more tender meatball. • Replace mushrooms with cooked lentils or beans ~ make sure they are cooked to a soft consistency but all liquid has been removed. • Replace the rice flour with plain all purpose or with bread crumbs. • Serve this curry with simple rice pilaf or warm toasted buns.