Mix 250g lamb mince with a finely chopped small red onion and a couple of crushed cloves of garlic, season well and form into small meatballs.
Chill for half an hour or so to firm up. Fry the meatballs in hot olive oil until they are browned all over. Transfer to a shallow casserole
dish. Fry another chopped onion until softened, then add 3-4 skinned and chopped tomatoes, a small glass of white wine, 2 tsp ground cinnamon,
a tsp dried chilli flakes, a tsp dried oregano and 2 Tbs honey. Bring to a boil, season with a little sea salt and freshly ground black pepper,
and simmer for a few minutes, until the tomatoes are breaking down to a thick sauce. If it's a little too thick, add a little water.
Pour this over the meatballs. Cover and transfer the dish to a 170°C oven for about 90 minutes. After this time, stir in crumbled feta cheese
and sprinkle over chopped coriander. Serve with couscous or orzo.