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Saute the lamb kofta meatballs in a little olive oil over high heat until nicely browned.
Add a splash of vinegar, pinch of sugar & tin of chopped tomatoes & 100ml water in a light meat stock.
Simmer for a few minutes, add a pinch of Zaatar & season to taste.
Simmer uncovered on low heat for 45 minutes until the sauce is rich & unctuous.
Serve tossed through pasta with Parmesan or alongside a fragrant cous cous salad.
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