Serve 4-6
For the meatballs
500g minced beef or lamb
1 small onion, finely chopped
2 garlic cloves, crushed
1 cup coriander or parsley, finely chopped
1 tsp ground coriander
½ tsp turmeric
½ tsp chilli powder
1 tbsp plain flour
pinch of cinnamon
½ cup vegetable oil
salt and black pepper
For the sauce
1 large onion, halved and thinly sliced
15 pieces of dried apricot
2 cinnamon stick
3cm fresh ginger
½ tsp chilli powder
pinch of saffron
½ kg tomato, peeled and finely chopped
½ cup almonds, toasted
½ cup coriander or parsley, finely chopped
Method
– Preheat the oven to 180℃
– In a large bowl combine all of the meatball ingredients and mix well.
– Roll the mixture into small balls, about the size of a walnut.
– Heat the vegetable oil in a pan over medium heat. Fry the meatballs until golden brown and place them on kitchen paper to absorb excess oil.
– Arrange the meatballs in a ceramic oven dish along with the apricots and set aside.
– In the same frying pan, fry the onion and ginger over a medium heat, stirring for two minutes. Then add the chopped tomatoes, chilli powder, half the amount of coriander, half a cup of water and salt to taste, mix well.
– Pour the sauce mixture over the meatballs. Place in the oven for 25-30 minutes or until the sauce thickens.
– Remove from the oven, garnish with the remaining coriander and almonds.
Enjoy.
