This Month’s Films: Shakespeare Wallah & The Namesake
Cuisine: Indian

I did a little improv on this dish. The lamb meatballs are really simple, just ground lamb, onions, garlic, egg and a little salt and pepper. They’re supposed to be fried in a chickpea batter, but that detail was labor intensive and I didn’t think it enhanced the dish enough to warrant it. The meatballs are fine all on their own. And the recommended sauce is made with yogurt and Indian spices. But the yogurt separated into curds on the first attempt, so I made another batch with coconut milk instead. The results were serendipitously delicious.

The recipe will be posted at the end of the month along with my Shakeapeare Wallah and The Namesake film reviews.

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