Lamb and Hareesa Meat Balls

Procedure

To make the tomato sauce: Heat the Kausar Canola Oil in a pot on medium heat and add the onions and allow them to get translucent. Add in the garlic and let it cook for 2 minutes. Add in the harissa paste, ground coriander, ground cumin, and crushed red chilies and let them cook for 2 minutes. Add in the tomato puree and stir so that everything is combined. Season with salt and pepper and turn the heat down to low and leave the sauce to cook for about 10 to 15 minutes. To make the meatballs: Combine all the ingredients for the meatballs in a large bowl and mix together with your hands. Shape the meat mixture into balls (not too big and not too small) and let them marinate in the refrigerator for two hours. After they have marinated, heat a large frying pan with a good amount (about 4-5 tablespoons) of Kausar Canola oil and fry until the meatballs are golden on all sides and mostly cooked through. In a serving dish, put half tomato sauce. Remove the meatballs from the pan and put them in a serving dish. Add the remaining tomato sauce on top. Garnish with parsley, toasted almonds, lemon slices