Rogan Josh Meatballs

Rogan Josh is my absolute FAVORITE Indian dish!! This is a twist on the lovely recipe. I found this at cookingclub.com. The meatballs can be made up to 2 days in advance - just cover and refrigerate.

• Ready In: 55 mins
• Yields: 36 meatballs

Ingredients

• 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 1/2ounce) can crushed tomatoes
• 1⁄2 cup water

Directions

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.