Lamb meatballs

  • 600g Minced lamb
  • 2 Onions finely chopped
  • 2 Garlic cloves finely chopped
  • 1 Sprinkle of allspice
  • 1 Sprinkle of cinnamon
  • 30g Barberries
  • 1 Egg
  • Sauce
  • 12 Banana shallots, sliced in half.
  • 1 Small cup of white wine
  • 1 Large cup of chicken stock
  • 2 Bay leaves
  • 1 Teaspoon thyme leaves
  • 1 Desert or table spoon of honey
  • 6 Dried figs
  • Serving suggestion
  • 2 Tablespoons of greek yoghurt
  • Lots of herbs finely chopped - mint, coriander, dill, tarragon etc
  • Mix together the meatballs - Lamb mince, onion, garlic, allspice, cinnamon, barberries and egg - in a bowl.
  • Roll them into small golf ball sized balls and fry until browned in a frying pan.
  • Remove and keep warm.
  • Fry the banana shallots until browned, in a heavy saucepan, add the meatballs and the rest of the ingredients.
  • Put a lid on the pan and cook gently for one hour. Remove the lid and cook for a further 30 minutes.
  • Mix together the yoghurt and herbs and serve on the side with the meatballs.