I ordinarily get the sauce simmering and then make the meatballs and drop them directly into the sauce.
Two tablespoons-ish vegetable oil
One small onion, finely chopped
One tablespoon-ish ginger, minced
One garlic clove, minced
One heaping teaspoon turmeric
One 28oz can tomatoes (whole, diced, pureed or sauce, as you like)
Saute the onions and ginger in the oil until onions are soft. (I use high heat and lots of stirring and aim to get the onions slightly golden, but that’s not critical.)
Add the garlic and saute until you can smell it (just a few seconds usually).
Add the turmeric.
Add the tomatoes.
Bring to a simmer.
One pound ground lamb
Two or three cloves garlic, minced
One teaspoon crushed hot pepper flakes, or to taste
One heaping teaspoon garam masala
One teaspoon salt or to taste
1/4 cup (or so) yogurt
Mix ingredients with your hands.
Form into small meatballs.
Drop into simmering sauce.
Simmer for fifteen minutes or so.
Stir in the yogurt before serving.