Lamb meatballs in spicy tomato sauce

This dish is perfect over rice and served with cucumber summer salad. The earthiness of the lamb is complemented with perfect flavors from the tangy tomatoes and the spices. Also delicious with bread (for dipping into the delicious sauce). This recipe serves 12 meatballs; consider doubling the recipe if you want leftovers

Meatball ingredients:
Mix all the following with fingers and keep aside:
Ground lamb (New Zealand lamb 1 lb from Whole Foods 85% lean)
1 egg
1/2 teaspoon salt
1/2 tsp garam masala
2 tablespoons of chopped cilantro (stems and leaves)
1 seranno green pepper
Garlic (3 finely chopped cloves)
Ginger (1 tsp finely chopped)
3 tablespoon red onion chopped (1 small red)

Sauce Ingredients:
Canola oil (3 tblsp canola)
2 bay leaves
1 cinnamon sticks
Onions (the rest -- i.e.medium chopped (1/2 to 3/4 cup)
1 can tomatoes diced (unspiced)
1 tablespoon freshly chopped ginger
3 cloves of garlic chopped fine
1/2 tsp turmeric
1/2 tsp red chilli
1 tsp garam masala
1 to 1.5 tsp coriander powder
salt to taste
2 cups water

Cucumber Salad: 1 chopped tomato, 1 chopped cucumber, 1 tsp chopped cilantro, drop of olive oil, fresh ground pepper and salt

In a wide non-stick, add canola oil, bayleaves, cinnamon sticks and sautee until fragrant.  Add onjons and sautee until golden brown. Add ginger, garlic and spices and very soon after add the tomatoes.  Stir and add 1/2 cup water. Simmer for 7 minutes. At this time start shaping the meatballs by spooning out 1 tablespoon chunks onto a plate and rolling with hands/fingers to form balls. 
Add another cup of water, stir, simmer for 5 minutes. The oil should start coming out of the water.  Lay the meatballs gently into the pan. Don't stir since the meatballs could break but instead cover and simmer for 20 minutes. Shake the pan, add cilantro for garnish and serve with hot rice or bread (naan, flour tortillas, sourdough). Enjoy with the chilled cucumber salad.