Watching the World Go By - Perfect Lamb Kuftas

I don't want to watch the world go by. In my twenties, I spent most of my time doing just that, or at least it certainly felt like it. I applied to college and medical school together while in high school. And at seventeen, I found the next several years of my life mapped out for me. My future in medicine was certain.

During these years, I would often be found at Boston's University's library studying. Their second floor is beautiful, with expansive floor-to-ceiling windows that look out over Boston's esplanade, Storrow Drive, and the Charles River. There were large tables that I would camp out at. And I would sit for hours, or more like days interrupted only by meals, classes, and sleep. I remember vividly watching crew row down the river, all of them outside enjoying the river and the camaraderie of the sport. Rollerbladers and bicyclists would race down the shady paths. And sailboats glided by. And as I studied into the evenings, you could see the lights of Cambridge. I would sit and study but also think about all these things I was missing out on. I thought about all the little figures going by, doing all the things I wanted to do. These sailboats were like life passing me by.

But college ended, and medical school ended too. And that chapter of my life came to a close. I made it.And by some stroke of luck or perhaps years of wishing. I met G. Soon, Poet and Flower came into our lives. And now my days are full. Sometimes I think too full—a complete turnaround to those monotonous and long days of watching the world go by. I will sometimes fall asleep on the floor or while reading a bedtime story, finding Poet's bed much too comfortable.

In between studying, I would be lucky enough to have a refrigerator full of my mother's food. Lamb kuftas are a favorite. Kuftas are a type of meatball common across cuisines in the Middle East, India, and Pakistan. By themselves, they can be enjoyed as kebabs. They are also delicious in a kufta curry. That recipe is still to come! I grew up with delicious spicy lamb kuftas. Poet loves meatballs, though right now, his favorite is Italian meatballs. I am hoping to convince him that lamb kuftas are better. My mother's family recipe combines onions, cilantro, and garam masala to make a spice paste. Then mix this onion spice blend with ground lamb. A little chickpea flour acts as both a binder and lightens them, so they are not heavy and dense. The final result is a soft, spicy Indian meatball. They are also great on the grill.

I wouldn't trade any of this for anything. I may be tired and exhausted, but I wished for it, and I will not wish it away.

Perfect Lamb Kuftas

A delicious, spicy Indian meatball. A spice paste of onions, cilantro and garam masala add a little kick. A little chickpea flour adds lightness so they are not too dense or heavy. These are great grilled or served with yogurt chutney and a light salad.

Makes about 25 kuftas

• 1 pound ground lamb
• 1 medium onion (cut into quarters)
• 3/4 cup cilantro
• 5 cloves garlic
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 3/4 teaspoon garam masala
• 6 tablespoons chickpea flour or besan
• 1 1/2 teaspoons salt
• 1/8 teaspoon baking soda

1. In a food processor, add the onion, cilantro, chili powder, turmeric and garam masala. Grind until it forms a smooth paste, about 2 minutes.
2. In a large bowl, add the onion puree, ground lamb, salt, chickpea flour and baking soda. Mix well.
3. Form into 1 1/2 inch balls and set aside.
4. In a large frypan, heat neutral oil over medium high heat. When it is shimmering add the kuftas and fry until dark golden brown, about 2-3 minutes a side. Turn them once or twice so they cook evenly.

5. Serve with a yogurt chutney.