Spicy Harissa Lamb Meatball Stew
With the weather finally cooling down here in LA, I have to admit that I’m on the lookout for comforting hearty dishes that warm me up. This Spicy Harissa Lamb Meatball Stew is exactly the type of comfort food I’m after these days. I like to serve it over couscous for a simple yet delicious meal. I also like to serve it alongside some warmed up garlic naan to have something to sop up that delicious broth. These lamb meatballs are flavorful and super light. I can’t recommend it enough. It’s one of those recipes where you’ll make it again and again.
Please give this Spicy Harissa Lamb Meatball Stew recipe a try and if you do, be sure to let me know what you think. I always love to hear when you make my recipes. It’s a highlight for me to read all about it. Thank you for following along!
Spicy Harissa Lamb Meatball Stew
Equipment
- Mixing bowl
- Dutch oven
Ingredients
Lamb Meatballs:
- 1 pound ground lamb
- 2 tablespoons greek yogurt
- 3 garlic cloves minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse black pepper
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped
- 1 teaspoon ground cumin
- 1 teaspoon granulated onion
- 1/4 teaspoon ground Aleppo pepper or crushed red pepper flakes
Stew:
- 2 tablespoons olive oil
- 1 small onion diced
- 4 garlic cloves minced
- 2 tablespoons harissa
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground Aleppo pepper or crushed red pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Kosher salt and coarse ground black pepper
- 14 ounces chopped tomatoes
- 14 ounces beef broth
- 30 ounces chickpeas drained and rinsed
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped
- 1/3 cup pomegranate seeds
- 1 cup Greek yogurt for serving
- Couscous for serving
- Naan for serving
Instructions
- For the meatballs, in a large bowl, combine the lamb, yogurt, garlic, salt, pepper, parsley, mint, cumin, granulated onion, and aleppo pepper until just combined. Form into small 1-inch meatballs.
- Set a large dutch oven or heavy bottom pot over medium heat. Drizzle in the oil and add the meatballs in a single layer. Cook until browned on all sides, about 2 to 3 minutes per side. We’re not looking to cook the meatballs all the way at this point, they’ll continue to cook later on. Transfer to a plate or platter and set aside.
- Stir in the onion and garlic and cook until softened and translucent, about 5 minutes. Add the harissa, spices, and a large pinch of salt and black pepper. Cook for about a minute or so to develop those flavors. Stir in the chopped tomatoes with their juice and beef stock. Bring to a simmer and then add the chickpeas and meatballs. Stir until combined, cover and simmer for 20 to 25 minutes.
- Uncover and top with pomegranate seeds, parsley and mint. Serve over couscous and top with yogurt if desired. Eat with charred naan and enjoy!
