Pork Koftas

Preparation

Make the spice blend: Heat a frying pan over medium-high heat. Add both peppers and cook, flattening the peppers with tongs and flipping often, until fragrant and toasty, about 4 minutes. Remove and cool completely. In the same pan, toast coriander, cumin, and black peppercorns until just starting to crackle, about 5 minutes. Add poppy seeds and cook for another 20 to 30 seconds (shake pan to prevent burning). Transfer to a plate to cool completely. In a spice grinder, whirl the peppers, toasted spices, cinnamon, and turmeric until fully ground. Store in a tightly sealed jar for 2 to 3 weeks.

Make the onions: Heat olive oil in a small to medium skillet over medi- um heat. Add onions and season with salt. Cook until translucent. Add garlic and ginger and continue to cook until golden, about 2 to 4 minutes. Fold in 2 tsp. of the spice blend and cook for 20 to 30 seconds more. Scrape into a bowl and set aside to cool. (Can be made up to 3 days ahead and refrigerated.)

Make the koftas: In a mixing bowl, combine pork, cooked white rice, 3½ tsp. of the spice blend, olive oil, salt, ½ cup of the prepared onions, currants, and honey. Mix with gloved hands until well incorporated, but don’t overmix. Chill mixture for 6 hours or overnight. Preheat oven to 325°F. Roll koftas into small egg-shaped meatballs. Line a sheet pan with parchment, and place koftas about 1 inch apart. Drizzle with olive oil and bake for 12 to 14 minutes until internal temperature reaches 150°F (they will be cooked again). Don’t overcook. 

Cool completely. These can be precooked 2 days in advance and stored in the fridge.

Make the tamarind glaze: In a dry pan, toast the cumin until just starting to crackle, about 5 minutes. Whirl in a spice grinder.

Soak raisins in vinegar and set aside. Combine tamarind pulp, sugars, ½ tsp. ground toasted cumin, and ginger in a small pot. Simmer for 5 minutes, until sugar is completely dissolved and mixture is glossy. Remove from heat and let cool completely. Puree tamarind mixture in a blender with raisins and vinegar. Season with salt and transfer to fridge (glaze thickens as it cools). Can be made up to 5 days ahead.

Before serving, coat (or dip) the koftas in tamarind glaze and bake in a 375°F oven for 5 to 8 minutes until glaze is caramelized and the insides are heated through. Insert skewers for easy noshing. Garnish with mint and serve with your favorite pickled veggies.