In a large, straight-sided skillet, heat 1 tbsp of the oil over medium-high heat. Add onion and cook 3 minutes, until slightly softened. Add lamb and cook 8 to 10 minutes, until meat is browned, breaking it up with a wooden spoon. Stir in garlic and cook 1 minute. Add wine; bring to a simmer and cook 3 minutes, scraping brown bits off the bottom of the skillet. Stir in tomatoes, tomato sauce, cinnamon and 1/2 tsp of the salt. Bring to a simmer and cook 6 minutes, or until sauce has thickened. Stir in mint and oregano; set aside.