Tag Archives: thick noodles

Middle Eastern Lamb & Apricot Meatballs with Tzatziki

22 Jun

While the British Isles are saturated with an unseasonal amount of rain, I ring out my jumper and look East towards the lands of eternal sun, sand and spices…..Here’s one I invented for low fuss suppers. The meatballs can be made earlier in the day or the night before as can the tzatziki, meaning prep time is kept to about 20mins.

Serves 4-5


500g minced lamb
1 tsp mixed herbs
Seasoned flour, for coating
1 large onion, sliced
2 leeks
75g dried apricots, small chunks
50g almonds, finely chopped
1 aubergine, diced
425g can tomatoes
3 tsp mixed spice
cumin seeds
4tbsp water
200ml white wine
1 chilli, finely chopped
1 garlic clove, crushed
1 tbsp chopped corriander
Thick noodles to serve

Mix the lamb with the seasoning and mixed herbs in a bowl. Add the chopped apricots and almonds. Form into balls and coat with seasoned flour.
 Saute the onion, garlic and leek very gently over a low heat in a knob of butter. Then move to a saucepan and pour in the canned tomatoes. Mix together with the aubergine, cumin, coriander, chilli and a splash of Worcestershire sauce. Leave to cook for 20 minutes on a low heat.

While the sauce is cooking fry the meatballs until browned and cooked through.

For the Tzatziki

250ml plain Greek yoghurt
3/4 whole cucumber
3 cloves of garlice, crushed
handful of fresh mint, chopped

Grate the cucumber and then squeeze out the water. Mix this with the youghurt, chopped mint and crushed garlic. Add some all purpose seasoning such as Aromat and a small splash of Worcestershire sauce.

To Serve:
Cook the noodles and mix them into the sauce to give them colour. Then place the meatballs on top and chop some chives over.

Enjoy. x