Kefta - cooking recipe

Ingredients

2 1/4 lbs ground lamb
1 small onion, grated
1 tsp salt
3 tbsp chopped cilantro, plus additional leaves, for garnish
3 tbsp chopped parsley, plus additional leaves, for garnish
2 tsp dried mint
1 tsp ground cumin
1 tsp harissa powder
1 tsp ras el hanout
2 tbsp pine nuts
None None Olive oil and flaky sea salt, for pine nuts
None None Lemon wedges, to serve
None None FOR THE SAUCE
3 tbsp olive oil
2 medium onions, grated
1 clove garlic, finely chopped
1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper
1 can (28 oz) diced tomatoes
1 tbsp chopped parsley
1 tbsp chopped cilantro

Preparation

Place ground lamb, onion, salt, cilantro, parsley, dried mint, cumin, harissa powder and ras el hanout in a large bowl. Add 3 tbsp water and mix until combined. Cover and refrigerate for 1 hour.
For the sauce, heat olive oil in a large deep skillet on medium heat. Cook onion and garlic, stirring, until tender and lightly colored. Add paprika, turmeric, red pepper flakes, salt and pepper. Cook, stirring, for 1 min. Add tomatoes, herbs and 1/2 cup water. Bring to a boil. Reduce heat to low; simmer for 15 mins.
Shape the lamb mixture into small balls with wet hands. Add the meatballs to the hot sauce. Cover and cook for 5 mins. Remove cover and cook gently for 25 mins. Stir gently with a large spoon from time to time.
Meanwhile, fry pine nuts in a small oiled skillet on low heat until they color. Transfer to a plate and season with sea salt.
Remove meatballs to a bowl. Increase heat to medium-high. Cook until sauce is thickened. Return meatballs to pan, adding any juices on the plate.
Sprinkle with pine nuts and additional cilantro and parsley. Serve with lemon wedges.