LAMB MEATBALL AND APRICOT TAGINE

SERVES 1

A red onion, chopped

Garlic, 2 cloves, chopped

Lamb mince, 120g

Ras-al-hanout, 2tsp

A tin of chopped tomatoes

Dried apricots, 12g

Quinoa, 40g

Carrots, 50g

Kale, 30g

METHOD

Mix half the onion and garlic with the mince and a teaspoon of spice before rolling into balls. Set aside. Fry the rest of the onion, garlic and spice, then add the tomatoes and apricots to cook down into a sauce. Boil the quinoa and bake the meatballs at 190°C. While they’re cooking, dice the carrot and roast for five minutes and briefly boil the kale. Serve up the quinoa and veg, roll on the meatballs and finish with a liberal spoon of the tagine sauce.