Combine lamb, eggs, garam masala, garlic, parmesan, salt and pepper. Using a bit of milk on your fingers, roll ground meat into 2-inch balls. Meanwhile, heat a wide sauté pan over medium-high heat. When the balls are complete, add a touch of oil to the pan; add lamb balls. Sear until meat is browned on all sides. Lower heat, cover and allow to cook through (about 15 minutes).
In a medium-sized saucepan, combine milk and sun-dried tomatoes. Bring to a gentle simmer. Pour in dry polenta, and whisk until smooth (you may want to add just a little extra milk to loosen the polenta). Add butter at the very end. Season with salt and pepper, and serve with lamb meatballs and vegetables of choice.