Ingredients2 slices of white bread¼ cup milk500g minced beef or lamb1 small onion – grated or finely chopped2 medium carrots – peeled and grated1 free-range egg – beaten2 tsp mild curry powder½ tsp tumeric½ tsp cinnamon½ tsp ground ginger½ tsp ground coriander4 tbs chopped coriander5-7 dried apricots – cut into quarters1 tbs sunflower oil For the topping:2 free-range eggs1 cup sour cream or amasi4 bay leaves or lemon leaves½ tsp salt½ tsp tumericMethod- 30 minsPreheat your oven to 200ºC.Put your bread and milk in a shallow dish and allow to soften.Mix together all the meatball ingredients, except the apricots, and season well with salt and pepper.Squeeze out the excess milk from your bread and add to the meat mixture.Mix thoroughly.Take about a tablespoon of mixture and roll into a ball.Flatten into a disc and then place a dried apricot quarter in the centre. Enclose the apricot with the meat mixture and roll into a ball. The mixture should make between 16 and 20 balls.Heat up a large non-stick frying pan and add the sunflower oil. Fry the meatballs, in batches until nicely browned, for about 6–8 mins.Place the meatballs in an ovenproof dish.Whisk together the topping ingredients, saving the bay or lemon leaves, and then pour over your meatballs.Tuck the leaves in between your balls and sauce.Bake for about 20 mins or until golden. — Suzelle DIY Cookbook on Food24.