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
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.
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.
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.
Top meatballs with yoghurt, feta, extra pine nuts and remaining coriander. Serve with couscous.