Heat the oil in a pan over medium heat.
Add the meat balls in a singl layer and cook gentley moving them around every few minutes untill they are evenly browned, 7 to 10 minutes. I clossed with a lid so that the meat can steam a bit inside and then turned around the meat every few minutes.
Pout the half and hald into the meatballs and sprinkle in the garam masala and saffron. Raise the heat to medium high and simmer the curry .
Cook the curry for 10 minutes or til the meat ball is cooked fully.
Serve them with roties or steamed rice.
This recipe also goes to the event Think Spice.. Think Twice: Mastic Gum and Fennel Seeds. hosted by Ivy of Kopiaste