Lamb & apricot meatballs

Method

1. 1

   Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add 4 garlics 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, 0.5 tsp of sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.

2. 2

   Meanwhile, add 10 g of mint, lamb, apricots and 50 g of 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.