Here is a classic from the darker period of culinary creation, yet surprisingly nice as a concept.
225g mincd lamb
1 small onion finely chopped
2 cloves garlic, crushed
1 teaspoon of garam masala
freshly ground black pepper
1 beaten egg
oil for frying
1 283g of curry sauce
a few mint leaves roughly chopped to garnish
1. Mix the meat, onion, garlic, spices and salt and pepper.
2. Add the beaten egg and mix well.
3. Shape in to 8 to 10 meatballs and fry in hot oil in a shallow pan on all sides until evenly browned.
4. Drain well, and then in a large saucepan, heat the curry sauce and add the meatballs, cover and simmer for 15 minutes.
Serve garnished with chopped mince.