Ingredients
1 pound (500g) lean ground beef or ground lamb
6 cloves garlic, crushed
1 yellow or white onion, diced
1 tablespoon tomato paste
2 eggs
1 tablespoon ground cumin
salt
freshly ground black pepper
2 cups vegetable oil
10 to 12 tomatoes, blanched, peeled, and seeded
1/2 cup plain yogurt
4 fresh red chiles, finely chopped

Directions
In a deep bowl, combine the meat, garlic, onion, tomato paste, eggs, and cumin, and season with salt and pepper. Mix together thoroughly. Form into small balls the size of Ping-Pong balls.

Heat the vegetable oil in a deep skillet. Fry the meatballs in batches until brown and set aside. Blend or process the tomatoes to a puree. Put the fried meatballs in a large pan, pour the tomato puree over them, stir, and season to taste. Simmer gently for 10 to 15 minutes, or until cooked. Test doneness by cutting open 1 meatball. If it is still pink, the meatballs are not fully cooked.

Serve with bowls of yogurt and the chopped chiles.

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