Heat 1 tablespoon of butter in a small pot and add the almonds. Stir until they are constipated. Add the rice and stir again. Add 2 teaspoons of hot water, a little salt, and leave a strong fire until it boils. Then let the rice simmer for 15 minutes at a very low temperature by placing a lid on the pot. After this time, remove the rice from the fire and leave it for 15 minutes aside without undoing the lid.
Cut the onion finely and add it to the mince. Add the egg, breadcrumbs, soaked and drained from the water and season with salt, chilli and pepper. With moistened hands, shape around small round meatballs. Fry them well on all sides and leave them in a large dish covered with kitchen paper.
To prepare the sauce, heat the oil in a convenient cooking container. Peel and cut the garlic and ginger finely, fry them slightly in the oil and add 1/4 cup of water. Stir until the water evaporates. Add curry and cumin and fry for 20 seconds. Add the tomatoes, 200 ml of water and 1 tablespoon of sugar, let the mid-fire sauce boil for 15 minutes. Then paste and add the meatballs. Boil another 5 minutes on low heat. Then remove the sauce with the meatballs from the fire and let them shake for 10 minutes. Finally add the yoghurt and mix. Sprinkle with chopped parsley. Serve the meatballs with sauce and garnish with rice and fried pepper.