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Spiced lamb meatball stew in a frying pan

Spiced lamb meatball stew

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A star rating of 4.7 out of 5.39 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays

  • Freezable
Nutrition: Per serving
HighlightNutrientUnit
low inkcal454
fat21g
saturates6g
carbs35g
sugars9g
fibre11g
protein26g
salt1.02g
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Ingredients

  • 1 tbsp oil
  • 12 shop-bought lamb meatballs
  • 1 onion , sliced
  • 2 large garlic cloves , crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tbsp rose harrisa
  • 400g can chopped tomatoes
  • 200ml low-salt stock (lamb or beef)
  • 2 x 400g can chickpeas
  • small bunch of parsley , finely chopped
  • ½ small bunch of mint , chopped
  • 50g pomegranate seeds

Method

  • STEP 1

    Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.

  • STEP 2

    Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.

  • STEP 3

    Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.

RECIPE TIPS
TO REHEAT

To reheat, defrost thoroughly, then warm through inapanovera medium heat for 10-12 mins until the meatballs are piping hot all the way through.

Goes well with

Recipe from Good Food magazine, September 2020

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Overall rating

A star rating of 4.7 out of 5.39 ratings
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