INGREDIENTS
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Servings: 4
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1 1/2 pounds ground lamb
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3 tablespoons chopped blanched almonds
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3 tablespoons dried bread crumbs
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5 tablespoons chopped fresh mint
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2 cloves garlic, minced
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2 teaspoons ground cumin
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1 1/2 teaspoons salt
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1/4 teaspoon fresh-ground black pepper
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4 tablespoons cooking oil
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1 onion, chopped
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1 2/3 cups crushed tomatoes in thick puree (from a 15-ounce can)