2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
400g can chopped tomatoes
½ tsp sugar
½ 20g pack mint, finely chopped
500g pack lean lamb mince
8 dried apricots, finely chopped
50g fresh breadcrumbs
pitta bread and salad, to serve
Heat 2 tsp oil in a pan and soften the onions for 5 mins. Add the garlic and spices and cook for a few mins more. 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.
Meanwhile, add the mint, lamb, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. 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). Stir in the sauce with a splash of water and gently cook everything for a few mins until the meatballs are cooked through. Serve with pitta bread and salad.