In a food processor, finely chop the onion, potato, garlic cloves, cilantro, cumin, black pepper, salt, and turmeric. Combine this mixture with the meat and shape it into meatballs. Place the meatballs on a tray and refrigerate.

Heat a wide nonstick pot without adding any oil. Saute the onions until they turn a light brown color.

Add the oil, spices, and the meatballs for a brief browning on both sides.

Pour in the water and date syrup, and arrange the figs among the meatballs. Sprinkle thyme leaves, then cover and cook for 90 minutes to reduce the liquid.

To finish, you can transfer the pot to an oven preheated to 355°F (180°C) without the lid for 15 minutes, or until browned.