Lamb and apricot meatballs

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Serves 4 : Very easy : Very quick

Ingredients
400gm lean lamb
8 Turkish apricots
2 Tblsp good mint sauce
4 slices brown bread

1 red onion, finely chopped
1 tsp crushed garlic
2 tsp ground coriander
2 tsp ground cumin
1 x 400gm can chopped tomatoes

Pillow pack Woolworth’s beetroot and cranberry leaf salad
1 large carrot, grated
½ cucumber, sliced
4 Tblsp fat free natural yoghurt
4 pitta pockets

Method
Spray a pan with non-stick cooking spray.
Dry fry the onion, garlic and spices until the onion starts to soften.
Remove ½ the onion mix from the pan and allow it to cool slightly.
Add the chopped tomatoes to the remaining onion.
Simmer gently while you:

Put the lamb into a food processor and pulse until minced.
Add the bread, apricots, mint sauce and cooled onions to the processor bowl.
Pulse again until everything is well combined.
Use a teaspoon to portion and shape the minced mixture into balls.

Gently fry the meatballs and brown all over.
Drop them into the pan of tomato sauce and leave to simmer while you:

Plate up the salad and scatter the grated carrot over the top.
Arrange the cucumber slices to one side of the salad.
Measure the yoghurt into mini-bowls.
Share the meat balls and tomato sauce between the plates.

Serve with the warmed pitta pockets.

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