Lamb & Apricot Meatballs
Turkish lamb meatballs with apricots in a spiced tomato-onion sauce, served with pita bread and salad.
Pasos
- 1
Heat 2 tablespoons olive oil in a pan and soften the onions for 5 minutes. Add the garlic and spices and cook for a few minutes 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 minutes until reduced.
- 2
Meanwhile, add the mint, lamb mince, apricots and breadcrumbs to the cooled onions, season and mix well with your hands. Shape into small meatballs.
- 3
Heat the remaining 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 minutes until the meatballs are cooked through. Serve with pita bread and salad.
