Kefta Tagine with Herbs, Spices, and Lemon

Delicious and somewhat easy.

A sauce is prepared with grated red onion, saffron water, butter, and a host of wonderful spices. After cooking it for a while, lamb meatballs are poached in this wonderful sauce.

These are the first meatballs I've ever made, so I do not have much of a frame of reference. Ground lamb was mixed with a host of spices, minced parsley, and minced cilantro. The recipe suggests a bit of suet, but I skipped it, figuring that the lamb was fatty enough.

The meatballs were cooked in the sauce for 30 minutes. At the end, you add more cilantro, and some lemon juice. At first I had forgotten the lemon juice, and when I added it - wow - really amped up the flavor.