Turkish recipe for 4 people, takes only 20 mins; recipe has olive oil, red onion, garlic clove, cumin, tomato, sugar, mint, lamb, apricot, breadcrumb and pitta bread.
Lamb & apricot meatballs
Course: Turkish
Servings
4
servings
Prep time
10 mins
Ingredients
- Cumin: 2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
- Garlic Clove: 4 garlic cloves, crushed
- Olive Oil: 2 tbsp olive oil
- Red Onion: 2 red onions, very finely chopped
- Tomato: 400g can chopped tomatoes
- Mint: 1/2 20g pack mint, finely chopped
- Sugar: 1/2 tsp sugar
- Apricot: 8 dried apricots, finely chopped
- Pitta Bread: pitta bread and salad, to serve
- Breadcrumb: 50g fresh breadcrumbs
- Lamb: 500g pack lean lamb mince
Directions
- 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.
