Ingredients
1½lbsground lamb
3tbspalmonds,blanched, chopped
3tbspdried bread crumbs
5tbspfresh mint,chopped
2garlic cloves
2tspground cumin
1½tspsalt
¼tspfresh ground black pepper
4tbspcooking oil
1onion
1cuptomatoes in thick puree,(from a 15 oz can), crushed
Preparation
In a medium bowl, combine the lamb, almonds, bread crumbs, 3 tablespoons of the mint, the garlic, 1 teaspoon of the cumin, 1 teaspoon of the salt, and the pepper
Shape the mixture into 16 meatballs, about 2 inches in diameter.
In a large nonstick frying pan, heat 2 tablespoons of the oil over moderately high heat. Add the meatballs and cook, turning, for about 3 minutes, until browned on all over. Drain on paper towels.
In a large deep frying pan, heat the remaining 2 tablespoons oil over moderately low heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until translucent. Add the tomatoes and the remaining 1 teaspoon cumin and ½ teaspoon salt.
Bring to a simmer, reduce the heat, and simmer, covered, for 10 minutes. Add the meatballs to the tomato sauce and simmer, covered, for about 10 minutes longer, until the meatballs are cooked through. Stir in the remaining 2 tablespoons mint.
Serve warm, and enjoy!
