Heat oil in a large skillet. Add the onions. While the onions are starting to sweat, mix the koftas.
In a large mixing bowl add the lamb, cumin, sugar, garlic, half of the basil, half of the kosher salt, and ¼ tsp. each of the cinnamon and the cardamom. Gently mix it together and then form small meatballs around the size of a quarter to half dollar. Add them to the pan with the oil and onions. Brown all sides of the meatballs. (about 5 minutes.)
Lower heat. Add the tomatoes, the remaining salt, half of the remaining basil, the mint leaves, the mint sauce, the lamb broth and the red wine. Let simmer about 15-20 minutes. Breath deeply because the aroma will make you smile broadly.
After 15 – 20 minutes, add the other ¼ tsp of cinnamon and cardamom. Add the remaining basil and serve over jasmine rice. Garnish with mint or basil leaves. Eat it with a nice rustic bread like a ciabatta baguette. Toast yourself with a smooth cabernet. Many thanks to HaDassah Sabo Milner for the original recipe.