Rogan Josh Meatballs

• 1 lb ground lamb
• 2 tablespoons fresh cilantro, chopped
• 4 teaspoons fresh ginger, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fresh ground pepper
• 5 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper
• 1 (14 1/2 ounce) can crushed tomatoes
• 1/2 cup water

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.

ground lamb, fresh cilantro, fresh ginger, ground cumin, salt, cinnamon, fresh ground pepper, garlic, olive oil, ground cardamom, cayenne pepper, tomatoes, water

Taken from www.food.com/recipe/rogan-josh-meatballs-173644 (may not work)