Lamb Meatballswith Harissa Chili Jam, Sumac Onions, and Harissa Yogurt

In a large bowl, combine the ground lamb, 1 tsp ground cumin, a pinch of salt, and a pinch of black pepper; mix gently with clean hands until just blended.

Form the seasoned lamb into 1‑inch (2‑cm) meatballs, placing them on a parchment‑lined tray; you should have about 16 balls.

Heat 2 tbsp olive oil in a heavy skillet over medium‑high heat until shimmering.

Add the meatballs in a single layer, being careful not to crowd the pan; sear for 2‑3 minutes on each side until a deep golden crust forms.

Reduce the heat to medium, cover the skillet, and continue cooking for another 6‑8 minutes, turning occasionally, until the meatballs are cooked through (internal temperature 160°F/160°F).

While the meatballs finish, place the sliced red onion in a small bowl, drizzle with a little olive oil, and toss with 1 tsp sumac; set aside to marinate briefly.

In a separate small bowl, whisk together the plain Greek yogurt and 1 tbsp harissa paste until smooth; season with a pinch of salt if desired.

Warm the harissa chili jam in a tiny saucepan over low heat for 1‑2 minutes, just enough to make it spreadable.

When the meatballs are done, transfer them to a serving platter, leaving any pan juices in the skillet.

If you like a light sauce, deglaze the skillet with 2 tbsp water, scraping up browned bits, and drizzle the resulting jus over the meatballs.

Arrange the sumac‑marinated onions alongside the meatballs on the platter.

Add a generous spoonful of the harissa‑yogurt beside each serving, and place a small dollop of warm harissa chili jam on top of a few meatballs.

Serve immediately with warm flatbread or a simple cucumber salad, if desired.