Lamb and Apricot meatballs

(Serves 4)

• 2 tbsp olive oil
• 2 red onions
• 4 garlic cloves
• 2 tsp each ground cumin and coriander
• 400g tin chopped tomatoes
• 1/2 tsp sugar
• 10g mint chopped
• 500g minced lamb
• 8 dried apricots
• 50g fresh breadcrumbs
• pitta bread

Soften the onions in the oil for 5 mins before adding the garlic and spices. Continue to cook for a few mins.
Spoon half of this mixture in a bowl and allow to cool.
Add tomatoes, sugar and seasoning to remaining onions and simmer for 10 mins until reduced.
Add lamb, mint, apricots and breadcrumbs to cooled onions. Season and mix well. Shape into little meatballs.
Fry the meatballs until golden. Stir in the sauce with a splash of water and cook for a few mins. Serve with the pitta and salad.