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1
Put the lamb in a mixing bowl.
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2
Heat 1 tablespoon of the butter in a small skillet and add 1/2 cup of the onions and half of the garlic.
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3
Cook briefly, stirring, until wilted.
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4
Sprinkle with cumin and ground coriander and stir.
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5
Let cool briefly.
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6
Scrape the onion mixture onto the lamb.
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7
Add the fresh coriander, bread crumbs, egg, salt and pepper.
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8
Blend well with the fingers.
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9
Shape the mixture into 20 round balls.
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10
Heat the remaining tablespoon of butter in a saucepan and add the remaining 3/4 cup chopped onions, the remaining garlic and the curry powder.
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11
Cook, stirring, until the onions are wilted.
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12
Add the apples and banana and stir to blend.
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13
Add the crushed tomatoes, chicken broth and bay leaf and bring to a boil.
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14
Let simmer 15 minutes.
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15
Remove the bay leaf and pour the mixture into the container of a food processor or electric blender.
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16
Blend thoroughly.
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17
Return the mixture to a saucepan.
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18
Bring to a simmer.
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19
Meanwhile, heat the oil in a heavy skillet and add the meatballs.
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20
It may be necessary to use two skillets or repeat the browning of the meatballs, half of them at a time.
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21
Turn the meatballs so that they brown evenly, about 5 minutes.
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22
Add the meatballs to the sauce, cover and let simmer about 15 minutes.
