Spiced lamb meatballs, roast apricots & fregula

• apricots↗10 small

  halved and stoned

• olive oil↗4 tbsp tbsp
• onion↗1

  finely sliced

• garlic clove↗1

  sliced

• ras el hanout1 heaped tbsp tbsp
• chopped tomatoes2 x 400g cans

  2 x 400g cans

• tomato purée↗1 tbsp tbsp
• rose harissa↗1-2 tbsp

  1-2 tbsp

• chicken stock↗350ml lamb or ml

  lamb or

• fregula↗100g g

  or giant couscous

• lamb mince500g g
• breadcrumbs↗60g fresh g

  fresh

• chilli flakes↗½ tsp tsp

  ½

• ground coriander↗½ tsp tsp

  ½

• ground cinnamon↗¼ tsp tsp

  ¼

• egg yolk↗1
• parsley↗½ bunch of

  finely chopped

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4. Arrange the apricots on a baking tray cut-side down and roast for 10 mins. Remove from the oven and set aside.

2. 2

   Heat 2 tbsp oil in a large, shallow flameproof casserole over a low-medium heat. Cook the onion with a pinch of salt for 15 mins until golden brown and caramelised. Stir in the garlic and ras el hanout and cook for 1 min more. Tip in the tomatoes, tomato purée and harissa, and cook for another 5 mins. Stir in the stock and remove from the heat.

3. 3

   For the meatballs, combine the lamb mince, breadcrumbs, chilli, coriander, cinnamon, egg yolk and most of the parsley in a large bowl with a pinch of salt, squishing the mixture together using your hands for around 5 mins. Form into 10 meatballs, weighing for accuracy if you like. Heat the remaining oil in a large frying pan over a medium heat and fry the meatballs for 5 mins until evenly golden.

4. 4

   Stir the fregula and some seasoning into the casserole, then nestle in the meatballs and roasted apricots. Bring to a simmer, then bake in the oven, uncovered, for 15-20 mins or until the meatballs are cooked through. Scatter with the reserved parsley before serving.