Lamb & apricot meatballs

Lamb · Turkish classic.

Ingredients

• 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

Method

1. Heat the pan — Heat 2 tsp oil in a pan and soften the onions for 5 mins.
2. Add ingredients — Add the garlic and spices and cook for a few mins more.
3. Mix together — Spoon half the onion mixture into a bowl and set aside to cool.
4. Simmer — Add the tomatoes, sugar and seasoning to the remaining onions in the pan and simmer for about 10 mins until reduced.
5. Mix together — Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands.
6. Fry — 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).
7. Stir — Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through.
8. Serve — Serve with pitta bread and salad.

More Turkey recipes

• Adana Kebab
• Lahmacun
• Mantı
• İskender Kebab
• Cheese Pide
• Stuffed Peppers