Lamb Kofta

Quick to the table with aromatic meatballs flavored with an Indian masala spice mixture and sweetened with dried currants.  A very different take on the humble meatball.
1 lb ground lamb
2 Tbsp purple onion, finely minced
palmful cilantro leaves, minced
1 can petit-diced tomatoes, strained

2 Tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1/4 tsp salt
1/4 tsp cayenne pepper

2 Tbsp small Zante currants, soaked in warm water 15 minutes

Grind the spice seeds in a coffee grinder until coarsely chopped. Drain the currents. Mix the lamb with the onion, cilantro, spices and currents.

Mix well and form into about 16 meat balls.

Heat a bit of canola oil in a large non-stick skillet. Brown the meatballs, turning them to brown all sides. Remove meatballs to a bowl. Heat the pan to high with another bit of canola oil. Toss in the diced tomato.

Allow the tomatoes to cook at a strong sizzle, until well caramelized, and dried up a bit, about 8-10 minutes.

Serve 3-4 meatballs per person, atop some Basmati rice. Scatter caramelized tomato about meatballs.

Serves 4.