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.
In late spring, when the British asparagus season is in full swing, homegrown free-range lamb is at its most tender. It’s the perfect time to swap the Sunday roast for lightly grilled lamb chops.
Lamb liver and onions is an English classic and quick and easy to cook. Serve with mashed parsnip and seasonal vegetables for a tasty weeknight supper.