Name: Spiced lamb meatball stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

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

40 min total 10 min prep 30 min cook 4 454 cal

Instructions

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