Mtewem

Instructions

1. 1 Combine the ground lamb with half the garlic cloves (minced), beaten egg, half the cinnamon, salt, and pepper. Mix thoroughly and shape into walnut-sized meatballs, about 20-24 total. Set aside on a tray.
2. 2 Pound or blend the remaining garlic cloves with the blanched almonds into a rough paste. This garlic-almond paste is the foundation of the sauce and should have some texture, not be completely smooth.
3. 3 Heat olive oil and butter in a heavy pot over medium heat. Add the garlic-almond paste and cook for 2-3 minutes, stirring constantly, until fragrant and lightly golden. Be careful not to burn the garlic.
4. 4 Add the crushed tomatoes, remaining cinnamon, salt, and pepper. Stir well and simmer for 10 minutes until the sauce thickens and the flavors begin to meld together.
5. 5 Gently nestle the meatballs into the simmering sauce in a single layer. Spoon some sauce over the top of each meatball. Cover and simmer on low heat for 30-35 minutes, gently turning the meatballs once halfway through.
6. 6 The sauce should reduce to a thick, glossy coating that clings to the meatballs. If it is too thin, remove the lid and simmer for an additional 5-10 minutes. The garlic flavor should be rich and mellow, not sharp.
7. 7 Transfer the meatballs and sauce to a serving dish. Garnish with fresh cilantro and serve with crusty bread or steamed couscous to soak up the extraordinary garlic-almond sauce.