Persian venison meatballs with apricots, saffron yoghurt and pomegranate

Serves: 4 

Ingredients

  • 400g venison mince, coarsely ground
  • One medium onion, peeled and finely chopped
  • 100g breadcrumbs
  • One large egg
  • Two garlic cloves, crushed
  • A small bunch of dill, finely chopped
  • A small bunch of coriander, finely chopped
  • A small bunch of mint, finely chopped
  • 50g pine nuts
  • Three tbsp plain flour
  • One tsp turmeric
  • One tsp cinnamon
  • One tsp smoked paprika
  • Two tsp cumin
  • ½ tsp ground allspice
  • Sea salt flakes
  • Freshly ground black pepper
  • Rapeseed oil, for frying
  • Coriander coarsely chopped, to serve
  • Mint coarsely chopped, to serve
  • Dill coarsely chopped, to serve
  • Natural yoghurt, to serve
  • Pomegranate seeds, to serve

Instructions

  1. Preheat the oven to 180°C/160°Fan/375°F/Gas mark four.
  2. In a large bowl and using your hands, mix the venison, onion, breadcrumbs, egg, garlic, herbs, pine nuts, flour and spice.
  3. Season with salt and pepper.
  4. Keeping your hands wet with cold water, shape the mixture into golf ball size balls.
  5. Chill for 30 minutes.
  6. Heat the oil in a large sauté pan and sear the meatballs all over.
  7. Remove from the heat and put onto a roasting tray.
  8. Cook in the preheated oven for 10-15 minutes.
  9. Serve with the chopped coriander, mint, dill, yoghurt and pomegranate seeds scattered over.