Prepare the Khoubiz dough. Set aside to rise 1 1/2 hours (this should become double in size) Heat the vegetable oil in a heavy large skillet over medium high heat. Add the ground Lamb and stir and cook until the meat is crumbly and it is no longer pink. Stir in the chopped Onion and cook, stirring until the Onion is soft , about 5 minutes. Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes. Cover the skillet , reduce the heat to low and cook for 10–15 minutes until the tomato is soft. Remove from heat. Stir in the fresh lemon juice. The mixture should not be watery but it should be moist. Set aside to cool.