Lamb & apricot meatballs

Ingredients

• 2 tablespoons Olive Oil
• 2 chopped Red Onions
• 4 Cloves Crushed Garlic
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 400g Tinned Tomatos
• 1/2 teaspoon Sugar
• 10g Mint
• 500g Lamb Mince
• 8 Dried Apricots
• 50g Breadcrumbs
• To serve Pita Bread

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.