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In a large bowl, combine the beef, garam masala, ginger, garlic, cilantro, panko, and a good pinch of salt and pepper. Using your hands, mix well. Then form roughly 12 to 15 small meatballs. Place on a plate, cover and let sit in the fridge for 30 minutes, or overnight.
Heat the oil in a large skillet over medium heat. Arrange the meatballs in the pan and sear until browned on all sides and cooked through, about 10 minutes.
In the meantime, place the almonds in a food processor. Blitz until finely ground, 30 seconds.
While the almonds toast, place the cumin seeds in a small dry skillet and toast until fragrant, 2 minutes. Then add the cumin seeds to the food processor and pulse a few more times.
Add the tomato sauce to the food processor and process until smooth. Add the cream and process once again until smooth.
Transfer sauce to a small saucepan and simmer on low while the meatballs cook.
Place three meatballs on the bottom half of each baguette half. Drizzle with creamy tomato sauce, and garnish with more cilantro.