Lamb & apricot meatballs

• olive oil↗2 tbsp tbsp
• red onions↗2

  very finely chopped

• garlic cloves↗4

  crushed

• each ground cumin2 tsp tsp

  and coriander (or 4 tsp Moroccan spice blend)

• can chopped tomatoes400g g
• ½ tsp sugar tsp
• ½ 20g pack mint g

  finely chopped

• pack lean lamb↗500g g

  mince

• dried apricots↗8

  finely chopped

• fresh breadcrumbs↗50g g
• pitta bread↗

  and salad, to serve

Step-by-step instructions

1. 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. 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. 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.