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1 hot chili, seeded, finely chopped Pinch of saffron threads Juice of 1 lemon 1 lemon, quartered
Directions
Step 1: In a large bowl, knead 1 pound ground lamb with 1 cup grated onion, 1 small bunch chopped flat-leaf parsley, 1/2 teaspoon cinnamon, 1 teaspoon ground cumin and a pinch of cayenne pepper. Season with 1/2 teaspoon salt and freshly ground black pepper to taste; mix until well blended.
Step 2: Shape mixture into individual balls, the size of walnuts. (It will yield about 24 pieces.)
Step 3: In a heavy lidded skillet, melt 3 tablespoons butter. Add remaining grated onion, 1 ounce chopped ginger, 1 chopped hot chili and a pinch of saffron threads. Cook, stirring frequently, until onion turns color; add 1 small bunch chopped cilantro and the juice of 1 lemon.