- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onions, very finely chopped
- 4 garlic cloves, crushed
- 2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- ½ 20g pack mint, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 500g pack lean lamb mince
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 8 dried apricots, finely chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 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.
Lamb & apricot burgersSoften 1 red onion with the spices and garlic as above, then mix with the lamb mince, apricots, mint, breadcrumbs and seasoning. Shape into 4 burgers and grill, barbecue or fry for 5-8 mins on each side until cooked through. Serve in buns with lettuce, cucumber and tzatziki.