Spiced lamb meatball stew

• oil1 tbsp tbsp
• shop-bought lamb meatballs12
• onion↗1

  sliced

• garlic cloves↗2 large

  crushed

• ground cumin↗2 tsp tsp
• ground coriander↗1 tsp tsp
• cinnamon↗½ tsp ground tsp
• rose harrisa↗1 tbsp tbsp
• tomatoes↗400g can chopped g
• low-salt stock↗200ml ml

  (lamb or beef)

• chickpeas↗2 x 400g can g
• parsley↗small bunch of

  finely chopped

• mint↗½ small bunch of

  chopped

• pomegranate seeds↗50g g

Step-by-step instructions

1. 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. 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. 3

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