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Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
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1.
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Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes.
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Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds.
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Transfer the mixture to a large bowl and let cool.
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2.
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Lightly oil a rimmed baking sheet.
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Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture.
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Combine the ingredients using your hands.
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Form into 1 1/4- inch balls, rolling them lightly between your hands to shape.
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Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
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3.
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Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
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4.
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Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl.
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Arrange each meatball on top of a piece of lettuce on a platter.
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Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.
