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1
Preheat oven 400A degrees F
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2
Preparing the meatballs: Mix together the meatball ingredients (lamb, egg white, coriander, fennel, garlic, ginger, Serrano, cilantro stems, onion, bread crumbs, salt and black pepper).
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3
Using your hands, form into balls about 1 A 1/2 inch diameter.
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4
Place on a lightly oiled baking tray, and bake in a 400A degrees F oven until brown about 12 minutes.
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5
Preparing the curry: In a heavy bottom, oven proof pot, heat ghee on medium high.
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6
Add cumin seeds and bay leaves and fry for about 30 seconds or until the cumin seeds pop.
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7
Add chopped shallots, and cook till translucent, about 3 minutes, then add the garlic and ginger.
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8
Saute under medium heat for about 3 minutes until golden brown and fragrant.
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9
Add remaining dry spices (coriander, cumin, tumeric, cayenne, cloves, cardamoms, cinnamon and salt).
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10
Continue to fry for another 5 minutes until the oil separates.
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11
Add the crushed tomatoes and saffron, and simmer for 5 minutes.
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12
Stir in the cream or yogurt and the water.
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13
Bring to boil.
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14
Taste and add salt if needed.
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15
Transfer the meatballs back into the pot, and bake uncovered in a 400 A degrees F oven for 15 minutes (alternatively simmer on low on stove top), stirring once or twice
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16
Remove whole spices and mix in chopped cilantro just before serving.
