Description
A flavorful spiced lamb meatball stew infused with aromatic spices, tender chickpeas, and fresh herbs, finished with vibrant pomegranate seeds for a delightful contrast. This hearty one-pan dish is perfect for a comforting meal that combines Middle Eastern flavors and easy cooking methods.
Ingredients
Scale
Meatballs and Oil
- 1 tbsp oil
- 12 shop-bought lamb meatballs
Vegetables and Aromatics
- 1 onion, sliced
- 2 large garlic cloves, crushed
Spices and Pastes
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tbsp rose harissa
Liquids and Cans
- 400g can chopped tomatoes
- 200ml low-salt stock (lamb or beef)
- 2 x 400g cans chickpeas
Herbs and Garnish
- Small bunch of parsley, finely chopped
- ½ small bunch of mint, chopped
- 50g pomegranate seeds
Instructions
- Prepare 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 evenly golden brown. Remove the meatballs from the pan and set aside to keep warm.
- Sauté the Onion: In the same pan, add the sliced onion and fry gently for about 7 minutes until softened and translucent. This builds a flavorful base for the stew.
- Add Aromatics and Spices: Stir in the crushed garlic, ground cumin, ground coriander, and ground cinnamon, cooking for 1 minute until fragrant. Then, add the rose harissa paste, chopped tomatoes, and low-salt lamb or beef stock. Bring the mixture to a gentle simmer.
- Simmer the Stew: Return the meatballs to the pan and stir in the drained chickpeas. Season the stew with salt and pepper to taste. Let everything simmer gently for 10-15 minutes, allowing the sauce to thicken slightly and the meatballs to cook through completely.
- Finish with Herbs and Garnish: Stir through half of the chopped parsley and mint into the stew to infuse freshness. Then, serve the stew topped with the remaining herbs and scatter the pomegranate seeds over the top for a burst of color and tangy flavor.
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 all the way through.
- Shop-bought lamb meatballs make this recipe quick and convenient, but homemade ones can be used for a fresher taste.
- Rose harissa adds a floral and spicy dimension, but regular harissa can be substituted if unavailable.
- Pomegranate seeds can be replaced with dried cranberries or fresh pomegranate arils depending on availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Keywords: spiced lamb, meatball stew, Middle Eastern stew, chickpeas, harissa, pomegranate, easy lamb recipe
