Minted Lamb Meatballs

Put the lamb mince in a mixing bowl with half the shallot, half the mint, the dried apricots and the panko breadcrumbs. Add a pinch of salt and some pepper, then mix together with your hands until well combined. Shape into four meatballs per person. Set aside. Important: Remember to wash your hands and equipment after handling raw meat!

Pour the water (see ingredients for amount) into a large saucepan with half the stock pot and bring to the boil. When boiling, stir in the couscous, pop a lid on the pan and remove from the heat. Leave to the side for 10 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat and add the remaining shallot. Cook, stirring, until soft, 5 mins. Stir in half the garlic, the dried thyme and the cumin seeds. Cook until fragrant, 1 minute. Pour in the diced tomato and add the remaining stock pot. Stir to dissolve, add a pinch of salt and pepper, then simmer the sauce until thick and tomatoey, 7-10 mins.

Whilst the sauce is simmering, heat a drizzle of oil in another frying pan on medium heat. Once hot, add the meatballs. Cook until brown on the outside (turning frequently), 6-7 mins. Once the meatballs are browned, add them to the sauce and simmer for 5-6 mins. Wipe out the meatball pan with kitchen paper. Important: The meatballs are cooked when they are no longer pink in the middle.