Use leftovers to make this simple lamb tagine recipe.

Serves 4

Preparation Time: 25 minutes

Cooking Time: 30 minutes

What You’ll Need:

• 450g/1lb lean lamb mince
• Salt and freshly milled black pepper
• 5ml/1tsp ground ginger
• 5ml/1tsp ground cumin
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 3-4 dried apricots, finely chopped
• 1 small onion, peeled and grated
• 2 garlic cloves, peeled and finely chopped or crushed
• 5ml/1tsp oil
• 1 cinnamon stick, halved
• 1 x 400g can chopped tomatoes
• 200ml/7fl oz good, hot lamb stock
• 5ml/1tsp runny honey
• 30ml/2tbsp freshly chopped coriander, to garnish
• Pomegranate seeds, to garnish (optional)

What To Do:

1. Put the lamb in a large bowl.  Season and add the spices, parsley, apricots and half the onion and garlic.  Mix well.
2. Using slightly damp hands shape the mince mixture into 16 walnut-sized balls.
3. Heat the oil in a large non-stick pan with a lid and cook the remaining onion and garlic for 3-4 minutes or until soft.  Add the cinnamon stick, chopped tomatoes stock and honey.
4. Bring to the boil and cook for 5 minutes.  Add the meatballs to the sauce, reduce the heat and simmer for 20-25 minutes until the meatballs are cooked through.
5. Remove the cinnamon stick from the sauce, garnish with the fresh coriander and serve with steamed couscous or rice, pomegranate seeds and a green salad.