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Lamb and Apricots

(serves 4)

500g lamb mince
1 tsp dried parsley
1 tbsp vegetable oil
1 1/2 tbsp plain flour
1 onion, chopped
1 chicken stock cube
2 tbsp tomato puree
1/4 tsp ground cinnamon
12 dried apricots, chopped
salt and pepper

Season lamb mince and add parsley. Shape into 16-20 meatballs and roll in plain flour. Brown in a small amount of oil & remove.

In a large saucepan, soften onion in oil. Add plain flour to make a roux and cook for 1-2 minutes. Add tomato puree and stock cube dissolved in 1 pint hot water.

Add apricots, cinnamon and meatballs. Bring to the boil and simmer gently for at least half an hour, stirring occasionally.

Serve with white rice.