This lamb is a meatball

1 kg lamb mince
10 g salt
2 garlic cloves
fresh coriander and fenugreek
2 teaspoon (?) ground spices: cinnamon, cumin and cardamom
amchoor or lemon juice
2 eggs
2 tablespoons flour
4 tablespoons milk

7 tablespoons honey
4 tablespoons tamarind puree
3 tablespoons oil
2 tablespoons lemon or lime juice
1 tablespoon soy sauce

Mix up the meat and seasonings, etc. Check flavour by frying a micromeatball; correct seasoning. Roll into 40 g meatballs. It should make about 24. Put them in a lined roasting tray and bake at 200 for 10 minutes. Take them out and put a dollop of tamarind glaze on each meatball. Shake the pan to roll around the meatballs so they're evenly coated. Bake for another 5 minutes (?) until internal temp is 70. Maybe deglaze the tray to make sauce?