Ingredients:
- 1-2/3 lb ground lamb
- 2 medium onions, peeled and finely chopped
- 2/3 oz parsley, finely chopped
- 3 garlic cloves, peeled and crushed
- ¾ tsp ground allspice
- ¾ tsp ground cinnamon
- 6 tbs of roughly chopped cranberries or sour cherries
- 1 large egg
- Salt and freshly ground black pepper
- 6 ½ tbsp sunflower oil
- 1 ½ lb large shallots, peeled
- ¾ cup plus 2 tbsp white wine
- 2 cups chicken stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 tsp sugar
- 5 oz dried figs
- scant 1 cup of Greek yogurt
- 3 tbsp mixed soft herbs (such as mint, coriander, dill or tarragon), torn roughly
Directions:
Using a large bowl, place the lamb, onions, parsley, garlic, allspice, cinnamon, cranberries, egg, half a teaspoon of black pepper and a teaspoon of salt. Mix together with your hands and roll into rounds about the size of a golf ball. Heat one-third of the oil in a large (heavy-based) pot with a tight-fitting lid. Over medium heat, cook the meatballs a few at a time, turning them around for a few minutes on medium heat, until they color all over. Remove from the pot and set aside. Repeat this step with the remaining meatballs. Wipe the pot clean and add the remaining oil. Add the whole peeled shallots and cook them over a medium heat for 10 minutes, be sure to stir frequently, until golden-brown all over. Pour in wine, leave it to bubble for a minute or two, then add the stock, bay leaves, thyme, sugar and some salt and pepper. Arrange the figs and browned meatballs around and throughout the shallots; the meatballs need to be close to submerged in liquid. Bring to a boil, cover the pot with a lid, reduce the heat to very low and simmer for 30 minutes. Remove lid and simmer for another hour, until the sauce has reduced and intensified in flavor. Taste and season as needed. Transfer to a large, serving dish that has some depth. Whisk the yogurt, pour on top, sprinkle with herbs and serve.