||Place the lamb mince, cumin, mint, cinnamon, garlic and a little salt and pepper in a large bowl. Stir to combine and then shape the mixture into 16 meatballs.
||Add enough oil to a medium-sized, heavy based frypan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
||Cook the lamb meatballs in batches, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
||In a small bowl, combine the tomato and mint leaves. Serve the meatballs with the tomato, tzatziki and flat bread.