Ingredients

• 2 tablespoons olive oil
• 2 red onions, chopped
• 4 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 can (about 14 ounces) canned diced tomatoes
• 1/2 teaspoon granulated sugar
• 2 tablespoons fresh mint, chopped
• 1 pound ground lamb
• 8 dried apricots, finely chopped
• 1/2 cup breadcrumbs
• pita bread, to serve

Equipment

• Skillet
• Nonstick skillet
• Mixing bowl

Instructions

1. Heat about 2 teaspoons of the olive oil in a skillet over medium heat and cook the onions for about 5 minutes, stirring now and then, until soft and translucent so they taste sweet rather than sharp.
2. Add the garlic, cumin, and coriander and cook for another 2 to 3 minutes until fragrant, which wakes up the spices and takes away any raw garlic bite.
3. Spoon half the onion mixture into a bowl and set it aside to cool, since hot onions would start cooking the raw lamb.
4. To the onions left in the pan, add the tomatoes, sugar, and a good pinch of salt and pepper, then simmer for about 10 minutes until the sauce thickens and looks glossy.
5. While the sauce simmers, add the mint, ground lamb, chopped apricots, and breadcrumbs to the cooled onions, season with salt and pepper, and mix well with your hands until just combined (do not overwork it or the meatballs turn tough).
6. Roll the mixture into small meatballs, about 1 inch each, so they cook through quickly and evenly.
7. Heat the remaining oil in a nonstick skillet over medium-high heat and fry the meatballs until golden brown all over, working in batches if the pan is crowded so they sear instead of steam.
8. Stir in the tomato sauce with a splash of water, lower the heat, and gently simmer for a few minutes until the meatballs are cooked through and the sauce clings to them.
9. Serve hot with warm pita bread and a crisp salad on the side.