Combine the lamb, onion, cinnamon, cumin and 1/4 of the coriander in a bowl. Season well. Mix with wet hands until well combined, then roll tablespoonfuls of mixture into balls. Set aside.
Heat the olive oil in a fry pan over medium heat. Add the lemon slices and fry until golden. Set aside.
Using the same pan, cook the meatballs in batches, turning often, for 8 minutes or until cooked through. Add more olive oil if necessary between batches. Transfer to a plate.
Heat the butter in the same pan over medium-high heat until butter is foaming. Add the ginger, garlic and turmeric. Cook, stirring, for 1 minute or until aromatic.
Add the stock and simmer for 8 minutes or until reduced. Add meatballs and lemon juice and stir until heated through. Stir through remaining coriander and top with pan-fried lemon slices, and serve with a salad or steamed greens.
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