Ingredients
-
1
-
2
-
4
-
2
-
1/2
-
1/2
-
1/4
-
5
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
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
Done
|
Shape Into Meatballs, About 36 - 1" Meatballs. |
|
3
Done
|
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
Done
|
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
Done
|
Cook Stirring Constantly, 1 Minute. |
|
6
Done
|
Return Meatballs to Skillet; Add Tomatoes and Water. |
|
7
Done
|
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. |
