Ingredients
500g lamb mince
5 dried apricots, finely chopped
¼ cup pine nuts, toasted, plus extra, to serve
⅔ cup fresh breadcrumbs
1 free-range egg, beaten
1 tsp ground cumin
½ bunch coriander, leaves picked and finely chopped
1 large brown onion, finely chopped
2 Tbsp harissa paste
2 Tbsp tomato paste
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp olive oil
2 cloves garlic, finely chopped
½ tsp chilli flakes (optional)
400g can Mutti Polpa finely chopped tomatoes
400g can chickpeas, drained and rinsed
1 Tbsp pomegranate molasses
Yoghurt and 50g feta, to serve
Couscous, to serve
Method
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Combine lamb mince, apricots, pine nuts, breadcrumbs, egg, cumin, and half each of the coriander, onion, harissa paste and tomato paste in a large bowl. Season. Using clean hands, mix well and shape mixture into 28-30 meatballs, then transfer to a plate or tray and refrigerate meatballs for 10 minutes.
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Heat 1 tablespoon of the oil in a large, deep frying pan and cook the meatballs in batches until golden. Remove to a plate with a slotted spoon and set aside.
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Heat remaining oil in the same pan on medium and cook remaining onion for 5 minutes, until softened. Stir in garlic, chilli flakes (if using) and remaining harissa paste and tomato paste. Cook for 1 minute, until fragrant. Stir in chopped tomatoes, half a can of water, chickpeas and pomegranate molasses. Return meatballs to pan. Bring to a simmer, then cook on low heat for 12-15 minutes, uncovered, until meatballs are cooked through.
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Top meatballs with yoghurt, feta, extra pine nuts and remaining coriander. Serve with couscous.
