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Spicy Harissa Lamb Meatball Stew

Spicy Harissa Lamb Meatball Stew

This Spicy Harissa Lamb Meatball Stew is hearty and comforting. Perfect served with couscous and some naan or lavash for dinner!
Servings 2
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

  • Mixing Bowl
  • Dutch Oven
  • wooden spoon

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 teapsoon 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
  • 1 (14-ounce) can chopped tomatoes
  • 1 (14-ounce) can beef broth
  • 2 (15-ounce) cans 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!
Course: Main Dishes
Keyword: Chicken, Main Dishes, Meatballs