- Cooking oil spray
- 2 red onions, finely chopped
- 4 garlic cloves, finely chopped
- 4tsp ras el hanout
- 400g tin chopped tomatoes
- 500g lean lamb mince
- ½ x 25g bunch fresh mint, chopped
- 8 dried prunes or apricots, chopped
- 5 wholemeal pitta breads, 1 whizzed to fine crumbs, 4 halved to serve
- Salad made from a bag of mixed leaves and chopped salad veg such as cucumber, red pepper, celery and radishes
- Spray a frying pan with oil and put over a medium-high heat. Add the onions and cook for 5 min or until softened. Add the garlic and ras el hanout and cook for a further 3–4 min. Spoon half the onion mixture into a large bowl and set aside.
- Add the tomatoes to the remaining onions in the pan and simmer for 10 min or until the mixture reduces and thickens.
- Take the bowl containing the cooled onions and add the lamb mince, mint, prunes or apricots and pitta breadcrumbs, then season with black pepper. Mix well using your hands, then shape the mixture into 24 small balls (oiling your hands first will make it easier to roll the meatballs).
- Spray another frying pan with oil and cook the meatballs, in batches, for 6–8 min, until golden brown and cooked through.
- Warm the halved pittas, then fill with the meatballs, tomato sauce and salad. Serve with extra salad on the side.
Nutrition per serving
542kcal 35.3g 20.5g 8.4g 10.9g 18.7g 1.6g 109mg 54.5g 6.6mg Read more on how we calculate nutrition.