Lamb and Apricot Meatballs

Steps

1. In a pan, heat 2 tablespoons of olive oil and sauté 2 chopped red onions for about 5 minutes until soft. Add 4 crushed garlic cloves, 2 teaspoons of ground cumin, and 2 teaspoons of ground coriander, cooking for an additional few minutes. Remove half of the onion mixture and let it cool.
2. To the remaining onions in the pan, add 400g of tinned tomatoes, 1/2 teaspoon of sugar, and seasoning. Simmer for approximately 10 minutes until the sauce thickens.
3. In a bowl, combine the cooled onion mixture with 10g of mint, 500g of lamb mince, 8 dried apricots (chopped), and 50g of breadcrumbs. Season well and mix thoroughly with your hands to form small meatballs.
4. Heat the remaining oil in a non-stick pan and fry the meatballs until they are golden brown, working in batches if necessary. Add the prepared sauce along with a splash of water, gently cooking until the meatballs are thoroughly cooked. Serve with pita bread and a side salad.