Ground Lamb Meatballs with a Saffron Sauce

• 8 ounces lean ground lamb
• 1 teaspoon coarse kosher or sea salt
• 1/2 teaspoon fennel seeds, ground
• 1/2 teaspoon black cumin seeds, ground
• 1/2 teaspoon ground ginger
• 1/2 small red onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 teaspoon ground Kashmiri chiles; or 1/4 teaspoon cayenne (ground red pepper) mixed with
• 3/4 teaspoon sweet paprika
• 1/4 teaspoon saffron threads
• 4 or 5 black cardamom pods
• 6 whole cloves, crushed
• 2 tablespoons mustard oil or canola oil

1. Mix the lamb, salt, fennel, cumin, ginger, onion, and garlic together in a medium-size bowl.
2. (I like to use my clean hands to do this, as I can knead and massage the ingredients thoroughly into the meat.)
3. Divide the spiced meat into 10 equal portions, and shape each portion into a tight round.
4. (I usually compress it in one hand, to shape and press it into a taut ball.)
5. As you form them, place the meatballs on a plate.
6. Pour 2 cups water into a small saucepan, and add the Kashmiri chiles, saffron, cardamom pods, and cloves.
7. Bring to a rolling boil over medium-high heat.
8. Cook, uncovered, until the spices infuse the water and turn it into an aromatic, reddish-orange broth, about 5 minutes.
9. Set it aside.
10. Heat the oil in a medium-size saucepan over medium heat.
11. Add the meatballs, arranging them in a single layer, and cook, gently moving them around every few seconds to ensure even browning, until they are seared all over, 5 to 7 minutes.
12. Drain off the excess fat into a small bowl (you can use it in another recipe, as long as its not for vegetarians).
13. Pour the spiced broth over the meatballs.
14. Raise the heat to medium-high and vigorously simmer the thin curry, uncovered, basting the meatballs every minute or two, until the lamb is barely pink inside, about 10 minutes.
15. Use a slotted spoon to scoop the meatballs from the broth and transfer them to a serving bowl.
16. Continue to simmer the broth until it reduces to about 1/2 cup, 8 to 10 minutes.
17. Pour this bright red, potent broth over the meatballs, and serve.

lean ground lamb, coarse kosher, fennel seeds, black cumin seeds, ground ginger, red onion, garlic, ground kashmiri chiles, sweet paprika, saffron threads, black cardamom pods, mustard oil

Taken from www.cookstr.com/recipes/ground-lamb-meatballs-with-a-saffron-sauce (may not work)