4
Turkish
Lamb & apricot meatballs
Allergens: Gluten, Sulphites
Lamb meatballs sweetened with apricots in a tomato-cumin sauce, a sweet-savory North African braise.
Ingredients
- Olive oil 2 tbsp
- Sugar 0.5 tsp
- Ground cumin 2 tsp
- Fresh mint 10 g
- Garlic 4 clove
- Red onion 2
- Lamb mince 500 g
- Pitta bread
- Breadcrumbs 50 g
- Chopped tomatoes 400 g
- Dried apricots 8
- Ground coriander 2 tsp
Method
- 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.
- Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
- 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.