Place the lamb mince, shallots, cumin and cinnamon and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined. Shape mixture into 12 koftas.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the tomatoes and asparagus on a tray and drizzle with a little olive oil. Cook for 15 minutes. Toss the cooked tomatoes and asparagus with the crushed garlic and cooked couscous, drizzle with a little olive oil.
Add enough oil to a medium-sized, heavy based fry pan to come one-third of the way up the side of the pan. Heat the oil over a moderately-high heat.
Cook the lamb kofta in batches over a medium-high heat, until golden and cooked through. Drain on absorbent paper. Allow the oil to reheat between batches.
Serve the lamb kofta with the vegetables and couscous sprinkled with mint leaves.