Ingredients:

• 1 kg – boneless mutton, cleaned, washed and cut into bite-size pieces
• 1/2 cup – oil
• 3 onions, chopped
• 1 inch – piece Cinnamon
• 6 green chillies, slit lengthwise
• 1/2 cup – dates, chopped
• 1/2 cup – dried prunes, pitted
• 1/2 cup – apricots, seeds removed and chopped
• 1/4 cup – Raisins
• 1 .5 tbsp – Brown sugar
• 1 tsp. grated rind of Lime
• 2 tsp – Red Chilli powder Salt to taste
• 2 tbsp – chopped fresh coriander

Method:

1. Shell and de-vein the prawns, rinse and dry well.
2. Mix the prawns with the coriander leaves and blend to a fine paste in a food processor.
3. Combine the prawn paste with the dried lime powder, turmeric, red chilli powder and ground rice.
4. Add salt and mix well.
5. Cover and refrigerate until required.
6. For the filling:
7. Heat ghee and fry the onions until transparent.
8. Add the dried lime powder and remove from heat.
9. Add the finely chopped pineapple, mix well and set aside.
10. For the tamarind and tomato sauce:
11. Soak the tamarind in 1 cup warm water for 15 mins.
12. Rub and press the pulp through a sieve.
13. Keep aside the tamarind liquid.
14. Heat ghee and fry onions until transparent. Add tamarind pulp and remaining water, tomato, salt to taste, sugar and red chilli powder.
15. Cover and cook on low heat for 15-20 mins.
16. Take 1 tbsp. of prawn paste in moistened palm and flatten it.
17. Place 1 tsp. of pineapple and onion filling in the centre and close up the prawn paste around it, shaping into a ball.
18. Repeat the procedure until all the prawn paste and filling is used up. Drop the prawn balls into simmering sauce.
19. Cover and simmer on low heat for 30-40 mins.
20. The prawn balls will swell during cooking.
21. Garnish with coriander and serve hot with rice