This recipe is based on a Yotam Ottolenghi recipe (my favourite author!). His recipes are so inventive and full of flavour. This one went down a treat with my in-laws as a Sunday family dinner.

SERVES: 8-10

INGREDIENTS:

MEATBALLS:

- 1kg Lean lamb mince

- 2 onions

- 3 cloves of garlic

- 1/2 bunch parsley

- 1tsp allspice

- 1tsp cinnamon

- 1 egg

- 2 shallots, peeled & quartered

- 300ml white wine

- 500ml chicken stock

- 2 bay leaves 

- 4 sprigs thyme

- 150g dried figs

PILAF:

- 2 cups basmati rice, soaked for 2-3 hours

- 1/2 cup flaked almonds, toasted

- 1tsp cumin seeds

- 1tsp caraway seeds

- 1/2 bunch parsley

- salt & pepper

- 1 pinch saffron, soaked in 4tb warm water

YOGHURT:

- 500g natural Greek yoghurt

- 1/2 bunch mint leaves, roughly chopped

- 1/2 cup fresh dill, roughly chopped

METHOD:

1. Add the onion, garlic and parsley to a small food processor and blitz until finely chopped/pureed. Alternatively finely chop each ingredient with a knife if you don't have a food processor

2. In a large mixing bowl, add the lamb mince, onion, garlic & parsley mix, allspice, cinnamon & egg. Mix well with your hands and roll into golf ball sized meatballs.

3. Heat some olive oil in a large saucepan (with a lid) over medium-high heat. Brown the meatballs in batches to seal them, remove and set aside. Add a little more oil if required, add cook the the shallots and stir for 5 minutes. Add the wine, and cook for another 5 minutes. Add the stock, bay leaves & thyme to the pot. 

4. Using tongs, place the meatballs and figs in the pot and bring to the boil. Reduce the heat and cook for 30 minutes with the lid on. 

5. Remove the lid and simmer for 1 hour or until the sauce has reduced and thickened slightly.

6. Meanwhile, make the pilaf. Place a large saucepan of cold water on the stove and add the pre-soaked rice. Bring the water to the boil and cook for 2 minutes. 

7. Place the cumin and caraway seeds in a large saucepan (with a lid) over medium-high heat. Toast until aromatic. Add some olive oil. Once the rice has cooked for 2 minutes (it should taste al-dante at this stage), spoon it into the saucepan using a slotted spoon. Pour the saffron water over the rice and place the lid on the saucepan. Ten the heat down to very low and cook for 30 minutes, stirring occasionally to make sure it doesn't stick to the bottom of the pan.

8. Once the rice has cooked, take it off the heat and allow it to cool slightly. Stir through the flaked almonds and parsley. Season with salt & pepper.

9. Mix the Greek yoghurt with the mint and dill leaves 

10. Serve the meatballs in a large dish in the centre of the table

11. And of course, serve with a lovely big salad or a big pile of sautéed greens.