Harissa Lamb Meatball Hotpot
Harissa Lamb Meatball Hotpot



  • 1 tbsp oil
  • 12 lamb meatballs
  • 1 onion, sliced
  • 2 crushed garlic cloves
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 1 tbsp harissa paste
  • 400g tin of chopped tomatoes
  • 200ml lamb or beef stock
  • 2 x 400g tin of chickpeas, drained
  • Small bunch of parsley, chopped
  • ½ bunch of mint, chopped
  • 50g pomegranate seeds
  • Heat the oil in a large frying pan, and fry the meatballs for 3-4 mins or until golden all over. Remove and set aside, then tip in the onion to fry for 7 mins. Stir through the garlic and spices, then add the tomato, stock, and harissa. Bring the whole lot to a simmer, then stir through the chickpeas and add the meatballs to the sauce. Season well, and simmer for 10 mins.
  • Stir half the herbs into the hotpot, then scatter the remaining herbs over the top and sprinkle with pomegranate seeds. Serve with flatbreads, and enjoy.
30 mins
4 serving

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