1. In a large bowl combine lamb, cilantro, 2 teaspoons of ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until well blended. 2. Shape into meatballs, about 36 - 1" meatballs. 3. Heat oil in a deep, large skillet or nonreactive Dutch oven over medium high heat until hot. Cook meatballs in batches until browned. Place meatballs on a plate. 4. Reduce heat to medium and in the same skillet, combine remaining 2 teaspoons ginger and 2 cloves of garlic, cardomom and ground red pepper. 5. Cook stirring constantly, 1 minute. 6. Return meatballs to skillet; add tomatoes and water. 7. Bring mixture to a boil; reduce heat to low and simmer for 20-30 min or until meatballs are no longer pink in center and sauce is thickened. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
