Preheat oven to 350F. Finely chop fresh mint, fresh cilantro, and fresh thyme.

Break up the ground lamb, then add the chopped spices plus minced garlic, ground Coriander, salt, ground cumin, onion powder, allspice, paprika, oregano, curry powder, and black pepper.

Mix together the mixture well, so that all of the spices are evenly distributed.

Roll the meat into meatballs. You can alternatively make larger meatballs, if you want to make this an entree. Put the meatballs in the oven for 15-18 minutes or until the center is no longer pink.

While meatballs are baking, measure out coconut cream from the top of a can of coconut milk.

Add coconut water from underneath the cream in the can. Then, add cumin, finely chopped cilantro, and the finely chopped mint.

Mix the sauce well, then zest the lemon and add lemon juice. Mix well.

Let the meatballs cool for a moment before serving. Optional: Add runoff fats from the meatballs into the sauce and mix well.

Serve with faux yogurt sauce on the side!