Defrost Switch product in the refrigerator before cooking.
In a bowl, mix all meatball ingredients gently.
Shape mixture into small meatballs and set aside.
Heat ghee in a pot, add cinnamon, cloves, and cardamom. Fry for 1 minute.
Add onions, fry 10-15 mins until golden. Add tomatoes, cook until soft (about 5 minutes).
Stir in garam masala, cumin, curry leaves, cook 3 mins.
Add ginger, garlic (and optional salt), cook 2-3 minutes. Add water and coconut cream.
When curry boils, reduce heat, gently add meatballs.
Cover, cook on medium-low for 5 minutes.
Stir meatballs, cover, cook another 5 minutes on medium-low.
Add lemon juice, garnish with cilantro.