Step 1 of 5
Lamb and Apricot Meatballs
Heat 2 tsp of oil in a pan and soften the onions for 5 minutes. Add the garlic, cumin and coriander and cook for a few minutes more.
Step 2
Spoon half the onion mixture into a bowl and leave to cool. Add the canned tomatoes, sugar and seasoning to the remaining onions in the pan. Simmer for about 10 minutes until the sauce reduces.
Step 3
Meanwhile, add the mint, lamb mince, dried apricots and breadcrumbs to the cooled onions. Season and mix well with your hands. Shape into small meatballs.
Step 4
Heat the remaining oil in a non-stick pan and fry the meatballs until golden, in batches if needed.
Step 5
Stir in the tomato sauce with a splash of water and gently cook everything together for a few minutes until the meatballs are cooked through. Serve with pitta and salad.
