Lamb Kofta in Tomato Curry

1. Prepare meatballs: In medium bowl, combine eggs and cream. Mix with bread crumbs and refrigerate 1 hour.
2. In separate bowl, mix lamb, onion, ginger, garlic, parsley, cumin, allspice, cinnamon, pepper, salt and nutmeg; knead well.  Add in egg mixture and knead well.  Refrigerate for 1 hour.
3. Form mixture into 2-ounce balls. Place on sheet tray and bake at 325 F to an internal temperature of 155 F.
4. Prepare tomato curry sauce:  In stockpot, heat oil; add onion and saute until translucent. Add garlic, turmeric, cumin, cinnamon, ginger, pepper and paprika and saute briefly.  Add tomato puree and simmer until tomato puree reduces to half its volume. Tomato reduction should be thick and have begun to stick to bottom of pan but should not scorch.
5. In blender, place tomato mixture and puree until smooth. Return mixture to pan and stir in cilantro.  Add water to reconstitute and bring to simmer. Add cream and yogurt.  Season with salt and adjust seasoning as desired.
6. To serve, toss cooked meatballs with sauce.

Photo courtesy of American Lamb Board