Lamb & apricot meatballs

• 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

Preparation

1. step 1 Heat 2 tsp oil in a pan and soften the onions for 5 mins.
2. Add the garlic and spices and cook for a few mins more.
3. Spoon half the onion mixture into a bowl and set aside to cool.
4. Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
5. step 2 Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands.
6. Shape into little meatballs.
7. step 3 Heat the rest of the oil in a non-stick pan and fry the meatballs until golden (in batches if you need to).
8. Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through.
9. Serve with pitta bread and salad.