In a large mixing bowl, combine the ground lamb with salt, cumin cinnamon, and allspice. Form 16 small meatballs and place in oven for 20 minutes.
While the meatballs are in the oven, combine the coconut milk, curry paste, and almond butter in a large pot over medium heat. Juice the limes and add to the mixture.
Once curry sauce is heated, add the chopped bell peppers, onions, zucchini, and green beans. Cover and let simmer for 7-8 minutes.
When the meatballs are cooked through, add to the curry sauce & veggies. Serve immediately.