1 lb. ground lamb
2 tbsp. chopped fresh cilantro
4 tsp. minced fresh ginger
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. freshly ground black pepper
5 garlic cloves, minced
1 tbsp. olive oil
1 tsp. ground cardamom
1/2 tsp. ground red pepper (cayenne)
1 (14.5-oz.) can crushed tomatoes
1/2 cup water

Roghanjosh Meatballs

1. In large bowl, combine lamb, cilantro, 2 tsp. of ginger, cumin, salt, cinnamon, black pepper and 3 of the garlic cloves; mix until blended. Shape into 36 (about 1-inch) meatballs.
2. Heat oil in deep, large skillet or non-reactive Dutch oven over medium-high heat until hot. Cook meatballs in batches until browned. Place meatballs on plate.
3. Reduce heat to medium; in same skillet, combine remaining 2 tsp. ginger and 2 garlic cloves, cardamom and ground red pepper. Cook, stirring constantly, for 1 minute. Return meatballs to skillet; add tomatoes and water. Bring mixture to a boil.
4. Reduce heat to low; simmer for 20 to 30 minutes or until meatballs are no longer pink in center and sauce is thickened. Serve warm. (Meatballs can be made up to 2 days ahead. Cover and refrigerate.
   Makes 36 meatballs
   Preparation time: 40-50 minutes