Lamb & apricot meatballs Recipe

In a large pan, warm 2 teaspoons of olive oil over medium heat. Add the red onions and cook, stirring occasionally, until they soften and turn translucent, about 5 minutes. Stir in the minced garlic, ground cumin, and ground coriander, cooking for another few minutes until fragrant.

Spoon about half of this aromatic onion mixture into a bowl and set it aside to cool slightly — this will go into the meatballs later. To the remaining onions in the pan, add the tinned tomatoes, sugar, and a pinch of salt and pepper. Let it simmer gently for about 10 minutes, allowing the sauce to thicken and reduce a bit.

In a separate non-stick pan, heat the remaining olive oil over medium-high heat. Fry the meatballs in batches, if necessary, until they're nicely browned and golden on all sides. You want a good crust here.

Pour the simmering tomato sauce from the first pan over the cooked meatballs, adding a splash of water if the sauce seems too thick. Gently stir to coat the meatballs and continue to cook for a few minutes, just until the meatballs are cooked through to the center. Serve hot with warm pita bread and a simple salad on the side.