Nutrition and extra info

  • Freezable
  • Nutrition: Per serving

  • kcal454
  • fat21g
  • saturates6g
  • carbs35g
  • sugars9g
  • fibre11g
  • protein26g
  • salt1.02g
  • Ingredients
  • Method
  • Ingredients

  • 1 tbsp oil
  • 12 shop-bought lamb meatballs
  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, crushed
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground coriander
  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 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



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ small bunch of mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 50g pomegranate seeds
  • Method

    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.

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