Morrocan Lamb and Apricot Meatballs

    Serves 4

  •  2 tbsp olive oil
  • 2 red onions, finely chopped.
  • 4 garlic cloves, crushed
  • 4 tsp Moroccan spice blend
  • 400g tin chopped tomatoes
  • ½ tsp sugar
  • 10g fresh mint, finely chopped
  • 500g lean lamb mince
  • 8 dried apricots, finely chopped
  • 50g fresh breadcrumbs
  1.  Heat1 tbsp oil in the pan and fry onion for 5 mins until softened.
  2. Add garlic and spice and cook for a few minutes more.
  3. Spoon half of the onion mix into a bowl and set aside.
  4. With remaining onions in pan, add tomatoes, sugar and seasoning and simmer for 10 mins until reduced.
  5. Meanwhile, add the lamb, mint, apricots and breadcrumbs to the bowl of onion mixture and mix well with you hands (The sticky bit) Shape into little meatballs.
  6. Heat rest of oil in a large frying pan and fry meatballs until golden.
  7. Add the meatballs to the sauce and gently cook until meatballs are cooked through.
  8. Serve with pitta bread and coleslaw

 I used red onion and red cabbage in the slaw, but normal onion and white cabbage go just as well with carrot.

For a lower fat slaw, instead of mayonnaise, I always use less fat salad cream!

* This is suitable for freezing if there are only two of you.

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