Prune-Stuffed Meatballs In Yogurt Sauce

Bring a large pot of water to a boil and add salt.

Mix the lamb with salt, pepper, fennel, ginger, and cayenne. Shape into 16 meatballs and stuff each with a prune or an apricot.

Add the meatballs to the boiling water and adjust the heat so the mixture simmers steadily. Cook for about 10 minutes, until the meatballs are firm, then remove with a slotted spoon.

Put the oil in a deep skillet or flameproof casserole over medium heat. A minute later, stir in the curry powder and cook, stirring constantly, for about 30 seconds. Reduce the heat to low and stir in the yogurt and about 1/2 cup water, enough to thin the yogurt.

Add the meatballs, cover, and adjust the heat so the mixture simmers. Cook for about 15 minutes more, or until the meatballs are cooked through.

Taste and adjust the seasoning, garnish and serve.