LAMB MEATBALLS WITH BARBERRIES, YOGURT & HERBS

Steps:

• In a large bowl, put the lamb, onions, parsley, garlic, allspice, cinnamon, sour cherries, egg, half a teaspoon of black pepper and a teaspoon of salt. Mix with your hands and roll into rounds about the size of a golf ball. Heat one-third of the oil in a large, heavy-based pot for which you have a tight-fitting lid. Over medium heat, cook the meatballs a few at a time, turning them around for a few minutes on medium heat, until they color all over. Remove from the pot and set aside. Repeat with the remaining meatballs. Wipe the pot clean and add the remaining oil. Add the whole peeled shallots and cook them over a medium heat for 10 minutes, stirring frequently, until golden-brown all over. Pour in the wine, leave it to bubble for a minute or two, then add the stock, bay leaves, thyme, sugar and some salt and pepper. Arrange the figs and browned meatballs around and about the shallots; the meatballs need to be almost submerged in liquid. Bring to a boil, cover the pot with a lid, reduce the heat to very low and simmer for 30 minutes. Remove the lid and simmer for another hour, until the sauce has reduced and intensified in flavor. Taste and season as needed. Transfer to a large, deep serving dish. Whisk the yogurt, pour on top, sprinkle with herbs and serve.