Peel and chop the onion. Wash and chop the parsley. Knead both with minced meat, ricotta, bread crumbs, 1 teaspoon each of salt, curry, paprika and 1⁄4 teaspoon of pepper. Form about 24 balls.
Roughly chop the almonds. Clean the mushrooms, wash them if necessary and chop them smaller. Fry both in 1 tablespoon of oil, take out. Heat 1 tablespoon of oil in the fat. Fry the meatballs in it in portions for about 8 minutes, take them out.
Crush 2 teaspoons of coloured pepper in a mortar. Clean, wash and chop the spring onions. Peel and chop the garlic. Steam everything in the frying fat. Tahin and approx. 1⁄4 l water stir in. Season with salt and lemon juice.
Briefly reheat everything in the sauce and serve. Baguette tastes good with it.