Harissa meatballs

Method

• step 1

  Tip the lamb, apricots, pine nuts, breadcrumbs, egg, cumin, half the coriander, half the onion and half the Belazu Rose Harissa Pesto into a large bowl with some seasoning. Mix well, using clean hands, and roll into 28-30 meatballs, transfer to a plate or tray and chill for 10 minutes.

• step 2

  Heat 1 tbsp of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Scoop out onto a plate when browned using a slotted spoon – you may need to do this in batches.

• step 3

  Heat the remaining oil in the pan and fry the remaining onion for 5 minutes until softened. Stir in the garlic and chilli flakes, if using, and cook for 1 minute more until fragrant. Tip in the tomatoes, half a can of water, the remaining Belazu Rose Harissa Pesto, the chickpeas and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until thickened and saucy. Nestle in the meatballs and pour in any resting juices, then return to a simmer and cook, covered, for 10 minutes until the meatballs are cooked through.

• step 4

  Scatter over the feta and a few more pine nuts, then top with a swirl of yogurt and the rest of the coriander. Serve with some buttered couscous on the side.