| 2 lb Ground lamb | | 12 med Onion finely minced | | 2 x Garlic cloves finely minced | | 4 tbl Chopped cilantro divided | | 1 tbl Toasted cumin seeds finely ground | | using a spice mill | | 1 x Egg | | Salt to taste | | Freshly-ground black pepper to taste | | 2 tbl Thyme leaves | | 1/2 cup Flour | | 6 tbl Extra-virgin olive oil | | 1 lrg Spanish onion chopped 1/8 dice | | 1 1/2 cup Chicken stock | | 1/4 cup Blanched almonds | | 1/4 tsp Saffron threads | | 3 x Garlic cloves | | 1/2 tbl Fresh mint chiffonade" |
| | In a mixing bowl, stir together lamb , onion , garlic , 3 tablespoons cilantro , cumin , egg , salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes. | | Heat oil in a 12- to 14-inch frying pan until just smoking. Add meatballs and cook until golden brown all over, or about 7 to 10 minutes, and remove. Add Spanish onion and cook until golden brown and soft, about 6 to 8 minutes. Add stock and bring to a boil. Return meatballs to pan and lower heat to simmer. Cover and cook 30 minutes. | | Place almonds , saffron , garlic, mint and remaining cilantro into a spice mill and process to a fine powder. Stir into stock and serve immediately. | | This recipe yields 4 servings. |
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