Albondigas (Andalucian Lamb Meatballs)

2 lb ground lamb
1/2 medium onion, finely minced
2 garlic cloves, finely minced
4 tbsp chopped cilantro, divided
1 tbsp toasted cumin seeds finely ground using a spice mill
1 egg
salt to taste
freshly-ground black pepper to taste
2 tbsp thyme leaves
1/2 cup flour
6 tbsp extra-virgin olive oil
1 large Spanish onion, chopped 1/8-inch dice
1 1/2 cup chicken stock
1/4 cup blanched almonds
1/4 tsp saffron threads
3 garlic cloves
1/2 tbsp fresh mint, chiffonade cut

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.

Servings: 4