500g Glenkilrie Lamb Mince
2 tbsp Rapeseed Oil
2 Small Red Onions (finely chopped)
2 tsp Ground Cumin
2 tsp Ground Coriander
1 tsp Sugar
400g Chopped Tomatoes
70g Dried Apricots (finely chopped)
50g Fresh Breadcrumbs
10g Fresh Mint (finely chopped)
4 Garlic Cloves
Fresh Penne Pasta & Rockets to garnish
Heat 1 tbsp oil in a pan and soften onions. When onions turn golden add garlic, spices and cook for 2 minutes. Remove half the mixture and place in a bowl to cool. To the remaining mixture add chopped tomatoes, sugar and seasoning, simmer while preparing meatballs.
Add apricots, mint, breadcrumbs, lamb mince and seasoning to the bowl of onions. Mix together well with your hands and form meatballs (approx 12).
Heat the rest of the oil (1 tbsp) in a non-stick pan and fry the meatballs until golden. Add 50ml water to the sauce and add meatballs. Cook gently until meat is cooked through.
Serve with penne pasta and garnish with rocket.
