THE FAVAS (using fresh) Shell the favas, discard the shells Prepare a large bowl with cold water and ice cubes Bring lightly salted water to a boil Boil the fava for 3 minutes Drain the water from the favas and immerse the favas in the ice water If you want to remove the skins from the beans, simply prick the skin, making a small incsion with a sharp paring knife and squeeze the bean out of the skin THE MEATBALLS Break up the ground lamb Add the grated onion, parsley, cilantro, cumin, paprika and mix it well with your hands to thoroughly incorporate all the ingredients well. Put the ball of meat into a small bowl, cover with cling wrap and refrigerate for at least an hour Use a teaspoon to make the meatballs - they should be 1-1/12", large marble sized, and put them on a platter Heat the oil in a large saute to shimmering Add the meat balls to the hot oil and brown on all sides Remove to the platter THE TAGINE Grate the onion Measure the dry spices into a small dish Chop the cilantro Crush the garlic Squeeze the fresh lemon juice into a small dish Add the oil to your cooking pan - if you do not own a tagine, use a heavy bottom pan to slow cook this dish over med-low/low heat for a couple of hours Add the onions, cilantro, garlic, dried hot peppers and spices to the oil as it heats Add the meatballs and favas and mix the ingredients to coat add the lemon jiuce and water Clean and rinse the preserved lemon, dicing 3/4 and add to the tagine Cover, bring to a simmer and then reduce, covered and let it slow cook 1-1/2-2 hours Add the olives about 10 minute before serving Cut the remaining segment of preserved lemon into stips for garnish