| 1-1/2 | lb. | ground lamb |
| 3 | tbsp. | chopped blanched almonds |
| 3 | tbsp. | dried bread crumbs |
| 5 | tbsp. | fresh chopped mint |
| 2 | cloves | garlic, minced |
| 2 | tsp. | ground cumin |
| 1-1/2 | tsp. | salt |
| 1/4 | tsp. | fresh ground black pepper |
| 4 | tbsp. | cooking oil |
| 1 | onion | chopped |
| 2 | crushed tomatoes | in thick puree |
Shape meatballs into 2 inches in diameter and place them in a bowl. Heat oil in a non-stick frying pan and brown meatballs for about three minutes and drain on paper towel.
Using a large deep frying skillet, saute onions until they are translucent, add crushed tomatoes and remaining cumin, salt and pepper to taste. Bring to simmer, reduce heat, cover and cook for 10 minutes.
Add lamb meatballs to sauce and simmer for an additional 10 minutes or until meatballs are cooked through. Stir in the remaining mint and cumin and serve.