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1
In a small bowl, soak the rice in water for 15 minutes.
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2
Drain in a fine-mesh sieve and rinse under cold water until the water runs clear.
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3
Drain well.
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4
In a food processor, pulse the quartered onion with the cup of cilantro leaves and the mint, cumin, paprika, allspice, cayenne, ras el hanout;and 1 1/2 tablespoons of salt until pureed.
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5
Scrape the puree into a large bowl and mix in the ground lamb and rice.
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6
Line a large baking sheet with plastic wrap.
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7
Using lightly moistened hands, roll rounded tablespoons of the meat mixture into 1 1/2-inch balls and transfer them to the baking sheet.
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8
Pour the 4 1/2 cups of water into a large, deep skillet.
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9
Add the sliced onion, butter, parsley, crushed red pepper and saffron to the skillet and bring to a boil.
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10
Remove from the heat and add the meatballs; they will not fit in a single layer.
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11
Cover with a tight-fitting lid and cook over moderately low heat until the meatballs are cooked and the rice is tender, about 20 minutes.
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12
Stir gently once or twice halfway through.
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13
Using a slotted spoon, transfer the meatballs to a large platter.
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14
Strain the cooking liquid into a bowl and skim off as much fat as possible.
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15
Return the cooking liquid to the skillet and boil over high heat until thickened, about 10 minutes.
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16
Return the meatballs to the sauce and simmer over moderate heat until heated through, about 2 minutes.
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17
Stir in the chopped cilantro and the lemon juice, season with salt and serve.
