Easy Lamb Meatball Stew
This artichoke and lamb meatball stew is rich, comforting, and full of flavor. The right mix of sweet, savory and tangy ingredients!
Ingredients
- 10,5 oz lamb mince (350 g)
- 2 tbsp pine nuts
- 1 tsp ground paprika
- 3 tbsp parsley chopped finely
- 1 yellow onion sliced
- 1 medium garlic clove sliced
- 1 tbsp raisins
- 5,5 oz canned grilled artichokes (150 g), drained weight
- 1 tbsp confit lemon zest (or fresh lemon zest)
- 2 tbsp fresh coriander chopped
- 2 tbsp light soy sauce
- 2 cloves
- olive oil
- salt
- pepper
Instructions
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1) Combine the lamb mince, the chopped parsley, ground paprika and half of the pine nuts. Season with pepper and salt.
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2) Knead the mince well. Divide it into about 8 meatballs.
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3) Pour 2 tbsp of olive oil in a large non-stick pan. Once hot, add the meatballs. Gently fry them until golden brown on all sides. This should take about 6 to 7 minutes.
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4) Transfer the meatballs to a plate. Add the sliced onion and garlic to the same pan (don't wipe it clean). Add 1 tbsp of olive oil. Gently fry the onion and garlic for about 10 to 15 minutes until slightly caramelised and browned.
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5) Add the meatballs back to the pan. Also add the soy sauce and the cloves. Pour in a cup of water. Season with pepper. Bring the meatballs and onion to a gentle boil. Cover the pan and braise the meatballs for 30 minutes.
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6) After that, add the raisins, the lemon zest, the rest of the pine nuts and the artichokes. Stir and cover the pan again. Simmer the meatballs for another 15 minutes.
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7) Right before serving, stir in the fresh coriander. Scoop the meatballs and the onion sauce onto deep plates. Sprinkle with extra fresh coriander and pine nuts. Serve with flatbreads or couscous.
