Ingreadient :

• 500g lamb mince
• 1 tsp Turkish pepper flakes
• 1 tsp dried oregano
• 1 tsp cumin seeds
• 1 tsp sumac
• 2 tbsp chopped coriander
• Salt and pepper

Sauce

• 100 ml olive oil
• 4 tomatoes, chopped
• 1 jar roasted red peppers
• 1 tsp Turkish pepper flakes
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 1 tsp sumac
• 2 tbsp Turkish red pepper paste
• Salt and pepper

To serve

• Thick Greek yoghurt
• Mint and coriander

Direction :

1. Season the meat, add the spices and coriander. Mix together thoroughly and roll into 12 even sized balls.
2. Heat a large non-stick pan on a medium heat. Add ½ the olive oil and fry until deeply coloured for about 5 to 6 minutes. In another pan, add the rest of the olive oil, tomatoes, peppers, paste and spices and season.
3. Stir through then gently bubble for 2 to 3 minutes, blitz then pop back in the pan. Pop in the meatballs, place the lid on top and cook for a further 2 to 3 minutes.
4. To serve, dot with yoghurt and sprinkle over herbs.