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1) In a clean bowl, place the ground lamb and season well with freshly ground pepper, salt, and ground cumin. Form into equally sized meatballs or patties, approximately 1 1/2 inches in diameter. Flatten slightly.
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2) In a shallow casserole pan over medium-high heat, sear the meatballs in a splash of olive oil, turning from time to time until lightly golden brown. Remove, and set aside.
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3) Turn heat down to medium and gently saute the onion, carrot, and celery, adding a little more oil if needed, until soft and tender.
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4) Add the tomato paste and continue to cook for 2 - 3 minutes.
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5) Add the canned tomato and meat broth. Then add the cloves of roasted garlic, and simmer gently for 2 minutes, seasoning lightly.
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6) Add the lamb meatballs and slowly braise in a preheated oven at 325u00b0F - 350u00b0F, turning once during the cooking: approximately 18 - 25 minutes.
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7) Remove from oven just before serving, and sprinkle with fresh mint.
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Serves 2.
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Note: you may wish to add canned artichokes or olives. This dish can be served with couscous, rice, or pasta. You may also serve over simply boiled potatoes, lightly forked, drizzled with olive oil, sprinkled with sea salt and a tablespoon of sour cream; top with 2 or 3 braised meatballs and the braising liquor for a delicious and hearty lunch or supper.
