1 lb. ground lamb
1/2 c. bread or cracker crumbs
Salt, pepper
1 sm. onion, chopped fine
Garlic powder

Form the ground meat mixture into small balls and brown them in hot oil. Set aside until the following curry is boiling.

4 lg. tomatoes, skinned and chopped
2 cloves garlic
1 tsp. cardamom
Fresh ginger, sliced
Cayenne powder or a cayenne pepper, chopped
2 lg. onions, chopped
1 tsp. coriander
1/2 tsp. cinnamon
1/2 tsp. cumin

Brown the onion in hot oil until quite dark brown, just shy of burning. Stir in the spices and the garlic chopped. Allow to blend for a moment and stir in tomatoes. Bring to a boil and simmer for 15 minutes. Add the meat balls or other pieces of meat and simmer for an hour or so, covered. Stir in 1/2 to 1 cup plain yogurt and serve over cooked rice.