Persian venison meatballs with apricots, saffron yoghurt and pomegranate

Serves: 4  Ingredients 400g venison mince, coarsely groundOne medium onion, peeled and finely chopped100g breadcrumbsOne large eggTwo garlic cloves, crushedA small bunch of dill, finely choppedA small bunch of coriander, finely choppedA small bunch of mint, finely chopped50g pine nutsThree tbsp plain flourOne tsp turmericOne tsp cinnamonOne tsp smoked paprikaTwo tsp cumin½ tsp ground allspiceSea salt flakesFreshly ground black pepperRapeseed oil, for fryingCoriander coarsely chopped, to serveMint coarsely chopped, to serveDill coarsely chopped, to serveNatural yoghurt, to servePomegranate seeds, to serve Instructions Preheat the oven to 180°C/160°Fan/375°F/Gas mark four.In a large bowl and using your hands, mix the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spice.Season with salt and pepper.Keeping your hands wet with cold water, shape the mixture into golf ball size balls.Chill for 30 minutes.Heat the oil in a large sauté pan and sear the meatballs all over.Remove from the heat and put onto a roasting tray.Cook in the preheated oven for 10-15 minutes.Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.

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