Spiced Lamb Meatball Stew

Prep: 10 mins
Cook: 30 mins

Serves 4


  • 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



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.

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.

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

Kcal 454

Carbs 35g

Protein 26g