
A hearty and fragrant Middle Eastern-inspired stew featuring succulent lamb meatballs, protein-rich chickpeas, and a hint of rose harissa. This vibrant one-pot meal is topped with fresh herbs and pomegranate seeds for a perfect balance of savory and sweet flavors.
Heat the oil in a large, shallow casserole dish or deep frying pan over medium-high heat. Add the lamb meatballs and fry for 3-4 minutes, turning them regularly, until they are golden brown on all sides. Remove the meatballs from the pan and set them aside on a plate.
Add the sliced onion to the same pan and fry for about 7 minutes until softened and translucent. Stir in the crushed garlic, ground cumin, coriander, and cinnamon, and cook for 1 minute until the spices become fragrant.
Stir in the rose harissa, chopped tomatoes, and lamb stock, then bring the mixture to a gentle simmer. Return the meatballs to the pan along with the chickpeas. Season with salt and pepper to taste, then simmer uncovered for 10-15 minutes until the sauce has slightly reduced and the meatballs are cooked through.
Stir half of the chopped parsley and mint into the stew. Serve warm, scattering the remaining herbs and the pomegranate seeds over the top for a fresh finish.
If you cannot find rose harissa, regular harissa paste works well—just add a small pinch of sugar to balance the heat. This stew pairs beautifully with fluffy couscous or warm flatbread to soak up the aromatic sauce.





