Instructions: 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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