6 tablespoons black pepper
2 tablespoons fennel seed
1 tablespoon allspice
2 whole nutmegs
60 threads saffron
4 1/2 teaspoons mace
3 cinnamon sticks, about three inches long
1 teaspoon cardamom
4 tablespoons kosher salt
1 tablespoon turmeric
4 tablespoons sugar
2 tablespoons dried mint
2 ounces bread, crust removed and diced
1 cup lamb stock
8 ounces ground lamb
1/2 teaspoon ground cinnamon
1 tablespoon fresh flat leaf parsley, roughly chopped
1 tablespoon fresh cilantro, roughly chopped
1 teaspoon fresh mint, roughly chopped
1/2 yellow onion, minced
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 teaspoon unsalted butter
2 red bell peppers, roasted and juilienned
1/2 cup lamb stock
1 teaspoon ras el hanout
1 tablespoon cilantro, roughly chopped
Ras el Hanout
1. In two separate skillets over medium heat, toast the black pepper and fennel until fragrant, about 3-5 minutes.
2. Put black pepper, fennel, and the rest of the ingredients in a spice mill and process until finely ground.
3. Pass mixture through tamis or fine-mesh sieve and discard solids.
4. Store in an airtight container.
1. Soak bread in 1 cup of lamb stock for 15 minutes. Next, squeeze as much liquid out of the bread as possible. Set bread aside.
2. In a large bowl, add lamb, one egg, bread, cinnamon, parsley, cilantro, mint, onions, and salt and mix until uniformly combined.
3. Take a small amount of the meat mixture and shape it into a small ball about the size of a golf ball. Repeat with the remaining mixture to make about 16 meatballs.
4. Place a large sauté pan over medium-high heat and heat the olive oil and butter. Sear the meatballs until evenly browned all over.
5. Add peppers, lamb stock, and ras el hanout. Bring to a boil and cook a few minutes to reduce the liquid.
6. Make room for the eggs in the pan and crack them into the spaces between the meatballs.