First, mix up your meatball mixture. Chuck the lamb mince, egg, cumin, cinnamon, paprika, and dill into a bowl and mix until everything is well combined. (Yes, you’ll have to get your hands in there – no one said being a chef was glamorous.)

Roll the mixture into around 16 meatballs. Think golf ball-sized, not cricket ball-sized.

Heat some olive oil in a heavy pan and cook the meatballs until they’re golden brown. No need to cook them through just yet – they’ll finish cooking in the sauce. Set them aside and try not to eat them immediately.

In the same pan, sauté the onion and garlic for a few minutes until soft and fragrant. Then, add the rest of the cumin, cinnamon, and paprika, followed by the chopped tomatoes, chicken stock, honey, salt, and black pepper. Give it all a good stir.

Return the meatballs to the pan, pop the lid on, and let everything simmer for 15 minutes. Your kitchen should now smell like a Turkish spice bazaar.

After 15 minutes, throw in the chickpeas and cook for another 15 minutes. By now, everything should be thick, rich, and ridiculously good.

Scatter over pine nuts and fresh dill, then serve. Preferably with some warm bread to mop up all that glorious sauce.