TurkishMain course
Lamb & apricot meatballs
These lamb meatballs are studded with sweet dried apricots and fresh mint, all simmered in a rich tomato sauce spiced with cumin and coriander. It's a quick meal that comes together in about half an hour. Serve them with warm pita bread to soak up all the sauce.
Method
3 steps · 33 min total
- 01
Start the Tomato Sauce
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.
- 02
Form the Meatballs
