MOROCCAN MEATBALLS

I have made this dish many times and it has always been well recieved . My son Dale enjoyed it made with kangaroo mince . Tonight I made it for a friend and gifted it from The Manor kitchen . In a large bowl mix together 500gm of lamb mince , 1/2 tsp of cinnamon powder , 1/2 tsp of ground cumin , 1/4 tsp of cayenne pepper , 1 tbs of minced garlic ,1dsp 1 lemon rind grated ,3 tbs of chopped parsley , seasoned with salt and coarse pepper . Roll the mixture into meatballs to your desired size . Melt 3 tbs of ghee or oil in a large pan over medium heat and add 1 peeled and thinly sliced onion , 1 tsp of dried chilli flakes or 3 chilli peppers , 1 dsp of minced garlic and 1 tsp of ground turmeric . Cook stirring occasionally until the onion is tender . Add 1/4 cup ( 10 gm ) of chopped coriander / mixed herbs , 1/4 cup of lemon juice and 1/4 cup of water , stir to combine . Bring the sauce to a simmer , add the meatballs and 1 sliced yellow capsicum and cover the pot and simmer on a low heat for 20 mintes . Remove the lid and cook for a further 15 minutes so the sauce thickems and meatballs are cooked through . Serve with a grain of your choice .