Curried Lamb Meatballs - Testing

0 - I don't know where this recipe came from, I may have made it up. I made it once, and I know it was enjoyed, and I hope I've remembered the recipe!

00 - With less access to lamb these days, I want to try this with ground pork.

2 garlic cloves, minced
1" piece of fresh ginger, peeled and grated
2 Tbsps mild oil
1 onion, finely chopped
1 (or 2?) Tbsp curry powder
1 tsp black pepper
(14oz/398mL) diced tomato
1 bay leaf
Salt to taste
1 lb ground lamb
1 cup fine bread crumbs
1/3 cup cilantro, fine chop (optional)
1 egg, lightly beaten
1/2 tsp curry powder
1/2 tsp salt

1. Cook onion in oil in a large frypan until perfectly perfectly cooked.
2. Set aside 1/3 of the onion.
3. Add garlic and ginger, curry powder and pepper. Cook a few minutes.
4. Add the tomatoes and their juices, the bay leaf and the salt. Bring to a boil and simmer.
5. Mix reserved onion with the lamb, breadcrumbs, optional cilantro, salt, egg and curry powder.
6. Form into 4 large balls, then break those down into 4 balls each, then divide those into 2 balls each. As you make them, drop them into the simmering sauce. When done, mix well and cover meatballs with sauce.
7. Cook, covered, 20  minutes. Uncover and cook another 20 minutes, until the sauce cooks down a bit and becomes silky.