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spiced lamb meatball stew

Spiced lamb meatball stew

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




- 1 pound ground lamb

- 1 onion, diced

- 3 cloves of garlic, minced

- 1 can diced tomatoes

- 1 can chickpeas, drained and rinsed

- 1 cup chicken broth

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1 teaspoon dried oregano

- 1 teaspoon dried thyme

- Salt and pepper to taste

- Olive oil for cooking







1. In a large bowl, mix together the ground lamb, diced onion, minced garlic, and a pinch of salt and pepper. Roll the mixture into small meatballs, about 1 inch in diameter.

2. Heat a large pot over medium heat and add a drizzle of olive oil. Once hot, add the meatballs and cook for about 5 minutes, until browned on all sides.

3. Remove the meatballs from the pot and set aside on a plate. In the same pot, add the diced tomatoes, drained chickpeas, chicken broth, cumin, paprika, oregano, thyme, and a pinch of salt and pepper. Stir to combine.

4. Return the meatballs to the pot, making sure they are submerged in the liquid. Bring the stew to a simmer, then reduce the heat to low and cover the pot. Let it cook for 15-20 minutes, stirring occasionally.

5. Taste and adjust the seasoning as needed. If the stew is too thick, you can add a little more chicken broth.

6. Serve the spiced lamb meatball stew in bowls, garnished with fresh herbs or a sprinkle of paprika. Enjoy with crusty bread or over a bed of rice.

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