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1
Preheat the grill to its highest setting.
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2
In a large bow.
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3
l, combine the meatball ingredients (2 cloves garlic, minced, pulp from baked aubergine, ground lamb, 1/2 teaspoon cinnamon, pinch ground cloves, ginger, salt and coriander) Mix with your hands until thoroughly amalgamed.
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4
fry a tiny piece in a small frying pan (usejno fat) and taste.
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5
Adjust seasoning to your liking.
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6
Form the mixture into small balls, a little smaller than walnuts.
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7
Line the grill tray with foil, shiny side up.
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8
Place a rack on the tray and arrange the meatballs on it.
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9
Grill 1 inch from the heat for 5 minutes, until crusty brown on top.
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10
Set aside.
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11
Separate the segments of the onion pieces.
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12
Spread them in a heavy non-reactive frying pan.
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13
Add no liquid or fat.
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14
Heat the frying pan gently.
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15
Cook at moderate heat, without stirring for 7-10 minutes, until the onions are sizzling and beginning to stick to the pan.
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16
Stir in 300 ml stock and let it bubble up, stirring up the browned depsits with a wooden spoon as it bubbles.
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17
stir in the spices (2 cloves garlic, minced, turmeric, 1/2 teaspoon cinnamon, ground coriander, cayyenne pepper).
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18
Simmer gently, stirring all the while, until the mixture is very thick (not at all soupy) Don't rush this step as it is esssential that the spices cook properly.
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19
Taste the mixture.
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20
The spices should not have a raw, harsh taste.
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21
Cook very gently for a few more minutes if necessary.
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22
Stir in the tomato paste and the remaining stock.
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23
Place the meatballs in this sauce.
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24
Simmer gently covered for 15-20 minutes until the sauce is very thick and rich.
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25
serve at once or cool and refrigerate until needed.
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26
This tastes good on the second or third day so do not hesitate to make in advance.
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27
Add more stock when reheating.
