Lamb, apricot & fennel seed lollipops from Sirocco: Fabulous Flavours from the East (page 90) by Sabrina Ghayour

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Notes about this recipe

  • craig_huebhg on June 03, 2026

    I used the meat to form a few burgers which wasn’t the best idea. It’s a rich dish so suits the smaller meatballs/lollipops better. Still delicious and worth making.

  • kateastoria on June 09, 2025

    OK quite sweet considering the amount of fennel. Made decent hors d'œuvre for drinks. Baked 2 dozen in the oven for 20 mins at 400

  • raybun on July 13, 2016

    Clever flavour combination with a delicious outcome. I took them, still warm, to a picnic so omitted the yogurt sauce but added the nigella seeds to the meatball mix. Served in pita with the afghani smoked aubergine dip.

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