This North-African inspired dish is sweet and aromatic without any heat, making it a hit with all the family. Serve with couscous or rice to soak up all the lovely flavours.
Put the lamb in a large bowl. Season and add the spices, parsley, apricots and half the onion and garlic. Mix well.
Using slightly damp hands shape the mince mixture into 16 walnut-sized balls.
Heat the oil in a large non-stick pan with a lid and cook the remaining onion and garlic for 3-4 minutes or until soft. Add the cinnamon stick, chopped tomatoes stock and honey.
Bring to the boil and cook for 5 minutes. Add the meatballs to the sauce, reduce the heat and simmer for 20-25 minutes until the meatballs are cooked through.
Remove the cinnamon stick from the sauce, garnish with the fresh coriander and serve with steamed couscous or rice, pomegranate seeds and a green salad.
Try these succulent lamb burgers with chickpeas and Middle Eastern flavours plus mango chutney for an added twist!. Serve with a delicious fresh pea houmous. Recipe supplied by Ali Imdad in association with Simply Beef and Lamb.
A free-range whole leg of lamb is a spectacular centrepiece for a celebratory meal with friends or family. And with just five ingredients, this fresh and zingy recipe couldn’t be quicker or easier to prepare. To cook larger or smaller legs or shoulder joints, see Step 5 to calculate the required cooking time for your joint’s weight.
Spicy harissa paste adds lip-smacking flavours to free-range lamb, and slow-cooking ensures the meat is meltingly tender. Serve with couscous, natural yoghurt and pomegranate for a tasty celebratory meal.
