500 g   lamb mince

50 g     dried apricots, chopped

30 g     dried breadcrumbs – soaked in 40 ml water

1          egg

5 ml     ground cumin

5 ml     cumin seeds

1          shallot (or onion), finely chopped

60 ml   chopped fresh coriander

20 ml   harissa paste

            salt and pepper for seasoning

20 ml   olive oil


10 ml   olive oil

1          shallot or small onion, sliced

2          garlic cloves

            chilli flakes to taste

400 g   chopped tomatoes (use tinned)

20 ml   harissa paste

400 g   tinned chickpeas, drained and rinsed

15 ml   pomegranate molasses

60 ml   double cream yoghurt for serving

30 ml   toasted pine nuts (optional) for serving

            more fresh coriander for serving


  • Combine the lamb mince, chopped apricots, breadcrumbs, egg, cumin and cumin seeds, chopped shallots and the harissa paste.Add seasoning and mix well.
  • Using clean hands, roll into about 24 small meatballs
  • Heat some of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Remove from pan and keep aside
  • TO MAKE THE SAUCE: Heat the remaining oil in the pan and fry the onion for 5 minutes until softened. Stir in the garlic and chilli. Then add the chopped tomato, harissa paste, chickpeas and the pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until thickened and saucy. Add some water if necessary.  Nestle in the meatballs , pour in any resting juices, then return to a simmer for 5 minutes .
  • TO SERVE: Spoon over the yoghurt, more fresh coriander and the pine nuts and serve with toasted flatbreads or fresh  bread
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