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1
Process the garlic, ginger, and 1 1/2 teaspoons water in a food processor until a chunky paste forms; set aside.
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2
Heat the oil in a medium saucepan over medium heat until hot but not smoking.
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3
Add the onion; cook, stirring, until translucent, about 3 minutes.
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4
Set aside one-quarter of the onion in a large bowl.
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5
Add 1 tablespoon garlic paste, 1/2 cup water, the turmeric, 1/2 teaspoon cayenne, and 2 tablespoons coriander to the onion in the skillet.
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6
Cook 3 minutes, stirring.
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7
Add the tomato sauce, 1 1/2 cups water, and the bay leaf.
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8
Season with salt.
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9
Bring to a boil.
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10
Reduce heat to medium-low; simmer.
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11
Mix the reserved onion, lamb, bread crumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and 1/4 teaspoon cayenne.
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12
Divide into 24 pieces; roll into balls.
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13
Stuff each meatball with a prune quarter; roll to enclose.
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14
Add the meatballs to the simmering sauce (add water if the meatballs are not covered by the sauce).
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15
Cook until the sauce has thickened, about 40 minutes.
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16
Stir in the garam masala.
