From Foodnetwork.com, Aarti Sequeira
1 lb. ground beef
1 serrano chili, minced
2 tsp minced ginger
2 Tbsp minced cilantro
1 tsp Kosher salt
3 Tbsp canola oil
1/2 tsp black (or yellow) mustard seeds
1 cup thinly sliced shallot (about 4)
1-inch piece ginger, minced
2 tsp coriander
1 tsp cumin
1/2 tsp cayenne
2 tomatoes, diced
14-oz full-fat coconut milk
1/2 tsp Kosher salt
2 Tbsp cilantro, minced
2 tsp lime juice (about 1/2 lime)
Make the meatballs by gently mixing all ingredients together. Form into 16 balls.
In a large skillet over med-high heat, heat oil. Add mustard seeds, covering immediately with lid to prevent splatter.
Add shallots, garlic, and ginger; cook until golden brown. Add coriander, cumin, and cayenne. Stir and cook 30 seconds. Add tomatoes and cook 5 minutes, until soft.
Add coconut milk, 1/2 cup water, 1/2 tsp Kosher salt. Bring to a boil. Turn down heat and add meatballs. Cook 15-20 minutes.
Add cilantro and lime juice to pan.