Apricot-Glazed Mumbai Lamb Rissoles

• Meanwhile, roughly chop tomato. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Transfer to a small bowl. • Add Greek-style yoghurt to the garlic oil mixture and stir to combine. Season to taste. Set aside.

• In a medium bowl, combine lamb mince, Mumbai spice blend, the remaining garlic and the salt. • Using damp hands, roll heaped spoonfuls of 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, toss to coat.

• While the rissoles are cooking, combine mixed salad leaves, tomato, a drizzle of white wine vinegar and olive oil in a medium bowl. Season to taste.