Apricot & Mumbai-Spiced Lamb Rissoles

• Meanwhile, thinly slice radish. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt (see ingredients) and stir to combine. Season to taste. Set aside.

• In a medium bowl, combine lamb mince, Mumbai spice blend, fine breadcrumbs, the egg and the remaining garlic. • Using damp hands, roll heaped spoonfuls of lamb mixture into meatballs (3-4 per person), then flatten to make 2cm-thick rissoles. Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into rissoles!

• When the fries have 10 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook rissoles in batches, until browned and cooked through, 3-4 minutes each side. • Remove from heat, then add apricot sauce and a splash of water, turning meatballs to coat.

• While the rissoles are cooking, combine shredded cabbage mix, radish and a drizzle of white wine vinegar and olive oil in a second medium bowl. Season to taste.