Lamb and Apricot Meatballs

Name: Lamb and Apricot Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 2 red onions; 4 garlic cloves; 2 tsp ground cumin; 2 tsp coriander; 1 can chopped tomatoes (14 ounce); 0.5 tsp sugar; 0.5 oz fresh mint; 1 lb lean ground lamb; 8 dried apricots; 2 oz fresh breadcrumbs; salt and pepper

Gently simmered lamb, coriander and tomatoes, warmed with cumin, Moroccan meatballs. It comes to the table with pita bread and salad.

30 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: easy

1
Heat 2 tsp of the oil in a pan and soften the onions for 5 minutes Add the garlic and spices and cook for a few more minutes.
5 min
2
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.
10 min
3
Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into little meatballs.
4
Heat the rest of the oil in a non-stick pand and fry the meatballs until golden (in batches if you need to). Stir into the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pita bread and salad.