Lamb & apricot meatballs

• Olive Oil2 tablespoons
• Red Onions2 chopped
• Garlic4 Cloves Crushed
• Ground Cumin2 tsp
• Ground Coriander2 tsp
• Tinned Tomatos1 lb
• Sugar1/2 teaspoon
• Mint¼ oz
• Lamb Mince1 lb
• Dried Apricots8
• Breadcrumbs1¾ oz
• Pita BreadTo serve

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.

2. 2

   Spoon half the onion mixture into a bowl and set aside to cool.

3. 3

   Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.

4. 4

   Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands.

5. 5

   Shape into little meatballs.

6. 6

   Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to).

7. 7

   Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through.

8. 8

   Serve with pitta bread and salad.