Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground lamb
     1/2  medium        onion -- finely minced
   2                    garlic cloves -- finely minced
   4      tablespoons   chopped cilantro -- divided
   1      tablespoon    toasted cumin seeds -- finely ground
                        using a spice mill
   1                    egg
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      tablespoons   thyme leaves
     1/2  cup           flour
   6      tablespoons   extra-virgin olive oil
   1      large         spanish onion -- chopped 1/8" dice
   1 1/2  cups          chicken stock
     1/4  cup           blanched almonds
     1/4  teaspoon      saffron threads
   3                    garlic cloves
     1/2  tablespoon    fresh mint chiffonade

Preparation:

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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B05)