For the Shells: blend all the ingredients in a food processor until well combined, cover and refrigerate.

For the stuffing: fry the onions in the butter or ghee until soft. Add the spices and the lime. If using, add the raisins and the shrimp and cook until shrimp are done.

To make the sauce: fry the onions in butter or ghee, then add the tomatoes, the dissolved tamarind paste, and the spices. Simmer the mixture covered for 15-20 minutes.

Meanwhile, bring out the refrigerated shell paste. For the paste not to stick, keep your palms moist with some water. Take a tablespoon of paste in your palm and flatten it out. Put 1 tablespoon of stuffing in it, then close its ends together to and shape into a ball.

Repeat until the shell paste and stuffing are used up. Drop the balls into the simmering sauce. Cover, and let it cook for approximately 45 minutes.