Lamb & Apricot Meatballs

Ingredients

• 2 tbsp olive oil
• 2 red onion
• 4 clove garlic
• 2 tsp ground cumin
• 2 tsp ground coriander
• 14½ oz canned diced tomatoes
• ½ tsp sugar
• 0.3 oz fresh mint
• 1⅛ lb ground lamb
• 8 dried apricots
• 0.2 cup breadcrumbs
• 4 pita bread (optional)

Steps

1. Heat 2 tsp olive oil in a pan and soften chopped onions for 5 minutes. Add garlic, cumin, and cilantro; cook for 2 minutes more.
2. Spoon half of the onion mixture into a bowl and set aside to cool. Add tomatoes, sugar, and seasoning to the remaining onions in the pan; simmer for 10 minutes until reduced into a sauce.
3. To the cooled onion mixture, add chopped mint, ground lamb, chopped dried apricots, and breadcrumbs. Season with salt and pepper, then mix well and shape into small meatballs.
4. Heat the remaining olive oil in a non-stick pan over medium-high heat. Fry the meatballs in batches until golden brown on all sides.
5. Stir the tomato sauce into the pan with the meatballs, adding a splash of water if needed. Gently cook for a few minutes until the meatballs are cooked through.
6. Serve the lamb and apricot meatballs hot with warm pita bread.