Ingredients
2 tablespoons ghee
1 large onion, finely chopped
2 cloves garlic, minced
Kosher salt
2 teaspoons Arabic Seafood Spice Blend
1/4 cup pine nuts, toasted
1/4 cup golden raisins, chopped
2 cups medium shrimp, peeled and deveined
Zest of 1 lemon
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup tamarind paste
3 tablespoons ghee
1 large onion, sliced
3 cloves garlic, sliced
Kosher salt and freshly ground pepper
1 green chile, such as serrano or jalapeno, minced
1/2 teaspoon ground coriander
3 tablespoons tomato paste
1 loumi (dried lime)
1 small cinnamon stick
2 medium tomatoes, peeled and diced (about 2 cups)
3/4 cup fresh cilantro, finely chopped
1/2 cup fresh dill, finely chopped
Preparation
Make the shrimp balls: In a large skillet, melt ghee over medium heat. Add onion and garlic; season with 1/2 teaspoon salt. Cook until softened, about 12 minutes. Add spice blend and cook 2 minutes. Stir in pine nuts and raisins and cook 2 minutes more. Set aside to cool.
In a food processor, pulse shrimp until finely minced. Transfer to a bowl and fold in lemon zest, cilantro, and dill. Fold in reserved onion mixture; set aside.
Make the sauce: Place tamarind in a small bowl and add just enough hot water to cover. Let soak until softened, at least 15 minutes. Mash with a fork before straining through a sieve into a bowl. Press on any remaining solids in sieve before discarding. Set aside.
In a large skillet, melt ghee over medium heat. Add onion, garlic, and 1/2 teaspoon salt and cook until softened, about 12 minutes. Add chile, coriander, and 1/2 teaspoon pepper and cook, stirring, about 2 minutes. Add tomato paste, loumi, cinnamon, tomatoes, and reserved tamarind liquid. Cook until tomatoes are softened, about 10 minutes. Add 4 cups water and simmer sauce for 10 minutes. Season with salt.
Using a 2-tablespoon scoop, form shrimp mixture into balls, adding directly into sauce as they are formed. Cover and let cook 5 minutes. Uncover and gently turn balls, then cover again and continue to cook until opaque throughout, about 5 minutes more. Stir in cilantro and dill just before serving.
