Directions

1. For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
2. Roll the mixture into 1" meatballs.
3. You should gat about 16 or so.
4. In a large skillet, over medium-high heat, heat olive oil.
5. Add meatballs and fry until browned on all sides.
6. While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
7. Remove meatballs from skillet, leaving drippings in the pan.
8. Set aside.
9. Reduce heat a little, and add the onion to the pan drippings and saute until softened.
10. Add more oil if needed.
11. Add the garlic and saute for 30 seconds.
12. Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
13. Cook for 1 minute, stirring constantly to combine.
14. Add 1 cup of the chicken broth to the skillet.
15. Stir well and bring to a boil.
16. Reduce heat and simmer for 5 minutes.
17. Add half and half, and cook for 3 minutes, stirring well to blend.
18. Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
19. Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
20. Serve over rice.