Instructions
Step 1: Warm 2 teaspoons of olive oil in a heavy-based pan over medium heat. Add the finely chopped red onions and gently soften them for about 5 minutes until translucent and sweet. Stir in the crushed garlic cloves along with ground cumin and coriander, allowing the spices to toast slightly for a couple of minutes to release their aromatic flavors. Carefully spoon half of this fragrant onion mixture into a separate bowl and leave it to cool completely. To the onions remaining in the pan, add the tinned tomatoes, a pinch of sugar, and season with salt and pepper. Let this sauce simmer gently for around 10 minutes, stirring occasionally until it has thickened and reduced beautifully. Step 2: In a large mixing bowl, combine the fresh mint leaves (finely chopped), lamb mince, chopped dried apricots, breadcrumbs, and the cooled onion-spice mixture. Season generously with salt and pepper. Use your hands to mix everything together thoroughly but gently, taking care not to overwork the meat. Once combined, shape the mixture into small, evenly sized meatballs — about the size of a walnut — ensuring they are compact but tender. Step 3: Heat the remaining olive oil in a non-stick frying pan over medium heat. Working in batches to avoid overcrowding, fry the meatballs carefully until they develop a lovely golden crust on all sides — this should take about 5 minutes per batch. Once browned, pour the prepared tomato sauce back into the pan along with a splash of water to loosen it slightly. Gently simmer the meatballs in the sauce for an additional 5 minutes until they are cooked through and infused with the rich flavors of the sauce. Serve the succulent meatballs warm with soft pitta bread and a fresh salad to enjoy a delightful and satisfying meal. Tips: - Make sure the apricots are finely chopped so they blend nicely with the meat. - Letting the onion mixture cool before mixing with the lamb helps keep the meatballs tender. - You can add a little water gradually if the sauce becomes too thick during simmering. - For extra flavor, garnish with some fresh mint leaves just before serving.
