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
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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
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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.