Method

Place the lamb, onions, parsley, garlic, allspice, cinnamon, barberries, egg, 1 teaspoon of salt and 1/2 teaspoon of black pepper into a large bowl. Mix the ingredients well with your hands and roll into balls about the size of a golf ball. (Some of the berberries will escape the meatballs but there will still be plenty inside)

Heat approximately 1/3 of the oil in a large, heavy based pot or saucepan with a tight fitting lid on a mdeium-high heat. Place a few lamb meatballs in at a time, turning and cooking for a few minutes until they are browned all over.

Remove them from the pan and set aside on some kitchen towel to drain whilst you repeat with remaining lamb meatballs. You may need to wipe out the pan halfway through to remove stray pieces of onion or barberries that have browned too much. It is better to remove these and add some new oil as the excess browned onions and barberries can burn and turn bitter.

When all the meatballs are browned, wipe the pan clean and add the remaining oil. Add the shallots or sliced onions and cook on a medium heat for 10 minutes, stirring frequently until golden brown.

Add wine, leave to bubble for a few minutes then add chicken stock, bay leaves, thyme, sugar and salt and pepper to taste. Arrange figs and meatballs in amongst and on top of the shallots. The meatballs need to be almost covered in the liquid.

Bring to the boil, cover with the lid and reduce the heat to a very low simmer for 30 minutes. Remove the lid and simmer for another hour, until the sauce has reduced and intensified, Gently turn the meatballs occasionally during this time.

Transfer to the lamb meatballs to a large serving dish. Whisk and then dollop the yoghurt on top and scatter with fresh herbs.