Mix the lamb with the egg and
shape into 2.5cm/1in balls. Heat the ghee and fry
until golden brown. Remove from the pan. Fry the
onion until golden brown.
Grind all the spices to a
paste, ad to the pan fry for 7 minutes. Add the
meatballs and water and simmer over a medium heat
until the sauce is thick. Serve that with rice and
vegetables.