TODAY’S RECIPE: Spiced lamb meatball stew

MOROCCAN-INSPIRED dinner. Serves: 4.

Ingredients

1 tbsp oil

12 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 harissa

400g can chopped tomatoes

200ml stock

2 x 400g cans chickpeas

Small bunch of parsley, finely chopped

½ small bunch of mint, chopped

50g pomegranate seeds

Method

1 Heat oil in a casserole dish. Fry meatballs for four minutes, turning regularly. Set aside.

2 Fry onion for seven minutes until soft. Stir through garlic, cumin, coriander and cinnamon, and cook for one minute. Add harissa, tomatoes and stock, and bring to a simmer. Stir though chickpeas and meatballs, and simmer for 15 minutes until cooked.

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

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