The yogurt in the spinach sauce really accentuates the fresh green colour and adds a lovely creaminess.

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

What You’ll Need:

• 2 tsp olive oil
• 1 onion, diced
• 1 small red pepper, seeded and diced
• 500g lamb mince
• 1/2 tsp ground cumin, ¼ tsp ground ginger, ¼ tsp cinnamon (or use a tsp of a premixed Moroccan blend)
• 2 cloves garlic, crushed
• 2 dried ready to eat apricots, diced

For the sauce:

• 2 tbsp olive oil
• 3 cloves garlic, peeled and sliced thinly
• 200g spinach, roughly chopped
• Lemon juice, to taste
• 200g Onken Natural Set yogurt
• Cooked rice and pomegranate seeds, to serve

What To Do:

• Heat the oil in a frying pan and cook the onions and peppers gently for around 10 minutes until softened. Place in a bowl. Add the lamb mince, spices, garlic and apricots and squeeze together to make 20 balls.
• Reheat the pan and cook the meatballs for around 10 minutes until brown and cooked through. Keep warm.
• For the sauce, place the oil in a pan, add the garlic cloves and heat gently for 3-5 minutes until golden and aromatic. Remove from the heat.
• Add the spinach to the sauce mix and use a hand blender to blitz it into the oil, or transfer to food processor. Once the spinach begins to pulverise, add the yogurt to create a thick creamy sauce.
• Season with plenty of salt, pepper and a squeeze of lemon juice. Gently warm the sauce in a pan and stir.
• Serve the meatballs with the sauce, rice and pomegranate seeds to garnish.