Lamb & apricot meatballs

Dinner with 11 ingredients.

Servings: 4

Total time: 30 minutes

Ingredients

• 2 tablespoon olive oil
• pitta bread and salad, to serve
• 2 red onions very finely chopped
• 400 gram can chopped tomatoes
• 0.5 teaspoon sugar
• 4 garlic cloves crushed
• 0.5 20 g pack mint finely chopped
• 50 gram fresh breadcrumbs
• 500 gram pack lean lamb mince
• 2 teaspoon each ground cumin and coriander (or 4 tsp Moroccan spice blend)
• 8 dried apricots finely chopped

Method

1. Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. Spoon half the onion mixture into a bowl and set aside to cool. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
2. Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
3. Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.