Description
A hearty and flavorful spiced lamb meatball stew featuring tender lamb meatballs simmered in a fragrant sauce of cumin, coriander, cinnamon, rose harissa, tomatoes, and chickpeas, finished with fresh herbs and vibrant pomegranate seeds for a perfect balance of savory and sweet.
Ingredients
Scale
Meatballs and Cooking Base
- 1 tbsp oil
- 12 shop-bought lamb meatballs
- 1 onion, sliced
- 2 large garlic cloves, crushed
Spices and Sauce
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tbsp rose harissa
- 400g can chopped tomatoes
- 200ml low-salt stock (lamb or beef)
Additional Ingredients
- 2 x 400g cans chickpeas
- Small bunch of parsley, finely chopped
- ½ small bunch of mint, chopped
- 50g pomegranate seeds
Instructions
- Brown the meatballs: Heat the oil in a large, shallow casserole dish or deep frying pan over medium heat. Add the lamb meatballs and fry for 3-4 minutes, turning regularly until they are golden brown on all sides. Remove meatballs from the pan and set aside.
- Sauté the onion and garlic: Add the sliced onion to the pan and fry for about 7 minutes until softened and translucent. Stir in the crushed garlic, ground cumin, ground coriander, and ground cinnamon, cooking for 1 minute to release their aromas.
- Add sauce ingredients and simmer: Stir in the rose harissa, chopped tomatoes, and low-salt lamb or beef stock. Bring the mixture to a gentle simmer.
- Combine chickpeas and meatballs: Stir in the drained chickpeas and browned meatballs. Season with salt and pepper to taste, then let the stew simmer gently for 10-15 minutes until the sauce has slightly reduced and the meatballs are thoroughly cooked.
- Add fresh herbs and garnish: Stir through half of the chopped parsley and mint into the stew. Serve the stew topped with the remaining herbs and sprinkle generously with pomegranate seeds for a fresh, colorful finish.
Notes
- To reheat, defrost thoroughly, then warm the stew in a pan over medium heat for 10-12 minutes until the meatballs are piping hot throughout.
- Using shop-bought meatballs saves time but homemade lamb meatballs can be used for added flavor and freshness.
- The stew pairs wonderfully with crusty bread or a side of couscous or rice to soak up the spicy sauce.
- Adjust the rose harissa quantity to control the heat level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Stew
- Method: Frying
- Cuisine: Middle Eastern
Keywords: lamb meatballs, spiced stew, harissa, cumin, chickpeas, Middle Eastern recipe, hearty dinner
