In a large bowl, combine the ground lamb, breadcrumbs, garlic, onion, ginger, cilantro, sesame oil, brown sugar, chili paste and fish sauce.
Form into 8-10 golf-ball-sized meatballs and set aside.
In a medium saucepan over medium-high heat, whisk ¼ cup of the coconut milk with the curry paste. Stir in the remaining coconut milk, chicken broth, ginger, garlic, fish sauce and brown sugar, and bring to a simmer.
Reduce the heat to low and allow the sauce to simmer for 15 minutes.
Stir in the lime juice, cilantro and basil.
In a separate large skillet over medium heat, add the meatballs and brown on all sides.
Drain any grease, then pour the curry sauce over the meatballs and simmer for 10 minutes.
Serve over cooked rice or rice noodles.
Gluten Free Option: Substitute gluten-free breadcrumbs to make this recipe gluten free.Nutritional information provided does not include rice or rice noodles for serving with the dish.