- (1 1/2 teaspoons) Garam Masala
- (3/4 teaspoon) Ground Cumin
- (1 teaspoon) Salt
- (3/4 teaspoon) Pepper
- (2) Eggs
- (4 tablespoons) Bread Crumbs or Flour
- (1) Onion
- (600 grams or about 3-4 eight ounce cans of sauce) Canned Tomato or Tomato Sauce
- (1 1/2 teaspoons) Ginger (ground)
- (3/4 teaspoon) Cinnamon
- (3/4 teaspoon) Garam Masala (for sauce)
- (1/2 teaspoon) Crushed Red Pepper (optional)
- (to taste) Salt and Pepper (for sauce)
- (1 1/2 tablespoons) Honey
- (1 lb) Ground Lamb
- (3-4 cloves) Garlic
- Mix ground lamb with 1 1/2 t. of garam masala, cumin, 1 t. of salt, eggs, and flour. I personally used flour because I don't typically have bread crumbs on hand.
- Form your mixture into meatballs. Mine were about 1 inch - 1.5 inches thick.
- Heat a bit of oil in your pan on medium to medium-high heat. I used a larger pot.
- Fry on all sides until they are browned. it's ok if they're not completely cooked through. They will continue to cook in the sauce.
- Remove meatballs and set aside.
- Add onion and minced garlic cloves to the pan and fry for about 3-5 minutes or until golden brown.
- Add tomatoes, ginger, garam masala, and crushed red pepper. I feel like the crushed red pepper made the dish spicy. I liked it, but if you want it a little more milder, you might leave it out. The original recipe called for chili flakes. I didn't have these on hand.
- Let the sauce simmer on low for 10-15 minutes or until it has thickened.
- Add the honey to the reduced sauce and throw in your salt and pepper to taste.
- Add the meatballs back to the sauce and let everything cook together for another 5-10 minutes, depending on the thickness of your meatballs.
We enjoyed ours over some cilantro rice, but it is also recommended to try on flatbread with a yogurt sauce.
You can check out the original recipe here! I made some slight adaptions due to the ingredients I had available.