Place lamb in a medium bowl.

Chop Parsley and add to lamb.

Grate onion and garlic directly into the lamb bowl to retain all the juices.

Add the rest of the ingredients and mix with hands until well combined. Try not to overwork.

Using a cookie scoop, form the lamb mixture into approximately 1 1/2" balls.

Bring Olive Oil up to temperature in a large heavy bottom frying pan (Very hot but not yet smoking).

Brown meatballs in batches until golden. Brown quickly to avoid overcooking the lamb. Alternatively, Meatballs can be browned in the oven 10- 15 minutes depending on the size of the balls.

Remove from heat to a plate. Set aside.

In the same pan you browned the meatballs in, saute' onions until soft.

Add garlic and saute' for another minute or two.

Add mushrooms and saute' until mushrooms are slightly brown around the edges and have given off their juices.

Add Beef broth, Coconut Milk, Salt and Ras-El-Hanout. and cook along for 5 minutes until slightly thickened.

Whisk Corn Starch with 1/4 c. warm water. Add to Curry mixture and whisk.

Reduce heat and cook for another 3-4 minutes to eliminate the corn starch flavor.

Add Garbanzos, heat through for another couple minutes.

Add Spinach and Meatballs turning over the mixture until Spinach has wilted and Meatballs are heated through.

Remove from heat. Serve immediately over Couscous.