CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Harissa Lamb Meatballs With Chickpeas

1

  • Overview
  • Ingredients
    22 items
  • Directions

Dive into a flavorful adventure with Harissa Lamb Meatballs served with chickpeas, a tantalizing dish perfect for any occasion. Juicy lamb meatballs, infused with aromatic spices and sweet apricots, are nestled in a rich and spicy tomato sauce, creating a harmony of bold flavors. Finished with creamy yogurt, toasted pine nuts, and fresh coriander, this dish is a culinary delight that will leave you craving for more.

  • 500g lamb mince
  • 50g dried apricots
  • 30g dried breadcrumbs
  • 1 egg
  • 5ml ground cumin
  • 5ml cumin seeds
  • 1 shallot
  • 60ml coriander
  • 20ml harissa paste
  • Salt and black pepper for seasoning
  • 20ml olive oil

Sauce

  • 10ml olive oil
  • 1 shallot
  • 2 garlic cloves
  • Chili flakes
  • 400g tomatoes
  • 20ml harissa paste
  • 400g tinned chickpeas
  • 15ml pomegranate molasses
  • Double cream yogurt
  • 30ml toasted pine nuts
  • Coriander

  • Combine the lamb mince, chopped apricots, breadcrumbs, egg, cumin and cumin seeds, chopped shallots, and harissa paste. Season to taste and mix well.
  • Using clean hands, roll into approximately 24 small meatballs.
  • Heat some of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Remove from the pan and set aside.

TO MAKE THE SAUCE

  • Heat the remaining oil in the pan and fry the onion for 5 minutes until softened. Stir in the garlic and chilli. Then add the chopped tomato, harissa paste, chickpeas, and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes, or until thickened and saucy. Add some water if necessary. Nest the meatballs in the sauce, pour in any resting juices, and return to a simmer for 5 minutes.

TO SERVE

  • Spoon over the yoghurt, garnish with more fresh coriander and pine nuts, and serve with toasted flatbreads or fresh bread.