2 tsp each ground cumin and coriander (or 4 tsp Moroccan spice blend)
400g can chopped tomatoes
½ tsp sugar
½ 20g pack mint, finely chopped
500g pack lean lamb mince
8 dried apricots, finely chopped
50g fresh breadcrumbs
pitta bread and salad, to serve
Lamb & apricot burgers
Soften 1 red onion with the spices and
garlic as above, then mix with the lamb
mince, apricots, mint, breadcrumbs and
seasoning. Shape into 4 burgers and grill,
barbecue or fry for 5-8 mins on each side
until cooked through. Serve in buns with
lettuce, cucumber and tzatziki.
Heat 2 tsp oil in a pan and soften the
onions for 5 mins. Add the garlic and
spices and cook for a few mins more.
Spoon half the onion mixture into a bowl
and set aside to cool. Add the tomatoes,
sugar and seasoning to the remaining
onions in the pan and simmer for about
10 mins until reduced.
Meanwhile, add the mint, lamb,
apricots and breadcrumbs to the cooled
onions, season and mix well with your
hands. Shape into little meatballs.
Heat the rest of the oil in a non-stick
pan and fry the meatballs until golden
(in batches if you need to). Stir in the
sauce with a splash of water and gently
cook everything for a few mins until
the meatballs are cooked through.
Serve with pitta bread and salad.