Lamb & apricot meatballs

Method5 steps · about 30 min

1. 1

   Step 1: Peel and very finely chop both red onions (2); peel and crush all four garlic cloves. Heat two teaspoons of the olive oil (2 tsp) in a pan and soften all the onion for five minutes. Add all the crushed garlic, ground cumin (2 tsp) and ground coriander (2 tsp) and cook for a few minutes more, stirring so the spices do not burn.

   Soften onions before adding garlic and spices · 5 minUses 2 tsp olive oil for onion base · 2 red onions, very finely chopped in step 1 · 4 garlic cloves, crushed in step 1 · 2 tsp ground cumin · 2 tsp ground coriander

2. 2

   Step 2: Spoon half the actual cooked onion mixture into a bowl and let it cool for the meatballs. Add all the canned chopped tomatoes (400 g) and half-teaspoon sugar (½ tsp) to the remaining half in the pan; season this sauce with salt and black pepper to taste. Simmer for about ten minutes until reduced, keeping the cooled onion half separate.

   Reduce tomato sauce while held onion mixture cools · 10 minUses All cooked spiced onions, split equally between sauce and meatballs · 400 g canned chopped tomatoes · ½ tsp sugar · Salt for tomato sauce, to taste · Black pepper for tomato sauce, to taste

3. 3

   Step 3: Wash and finely chop all the fresh mint (10 g) and finely chop all eight dried apricots. Mix them with all the lean raw lamb mince (500 g), fresh breadcrumbs (50 g) and the actual cooled onion half. Season with salt and black pepper to taste, mix thoroughly and shape the complete mixture into small meatballs. Wash hands and utensils after handling raw lamb.

   Uses Only the cooled half onion mixture; keep the tomato sauce separate · 10 g fresh mint, finely chopped in step 3 · 500 g lean raw lamb mince · 8 dried apricots, finely chopped in step 3 · 50 g fresh breadcrumbs · Salt for meatball mixture, to taste · Black pepper for meatball mixture, to taste

4. 4

   Step 4: Heat the remaining four teaspoons olive oil in a non-stick frying pan. Fry all the actual formed meatballs until golden, in batches if needed. Stir in the actual reduced tomato sauce and a splash of water, then gently cook for a few minutes until the meatballs are cooked through, checking their centres reach at least 71°C / 160°F and continuing as needed.

   Uses All formed meatballs · Remaining 4 tsp olive oil for meatballs · Only all the prepared tomato sauce · A splash of water for the meatball sauce

5. 5

   Step 5: Serve the finished meatballs and sauce as four portions. Warm the optional pitta bread if using, and serve it with the prepared salad as desired.

   Uses All finished meatballs and their sauce · Pitta bread for optional serving, as desired · Prepared salad for optional serving, as desired