Spicy Lamb meatballs with Tomato Sauce, Chickpeas and Greek Yogurt

Lightly spiced lamb meatballs in a fragrant tomato sauce make a great Middle Eastern midweek supper from Maria Elia
By Maria Elia
Spicy Lamb meatballs with Tomato Sauce, Chickpeas and Greek Yogurt
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 50 minutes
  • Effort: easy

Ingredients

For the meatballs

  • 500 g minced lamb
  • 2 cloves garlic, finely chopped
  • ¼ tsp chilli powder
  • 1 tsp ground cinnamon
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • ¼ tsp paprika
  • 2 tsp sea salt
  • freshly ground black pepper
  • 100 g plain flour, for dusting
  • 4 tbsp olive oil, for frying

For the tomato sauce

  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp ground cumin
  • 2 red chillies
  • 4 cloves
  • 3 x 400 g canned chopped tomatoes
  • 2 tsp white sugar
  • 2 tsp sea salt
  • 1 x 4 cm cinnamon sticks
  • 60 g cooked chickpeas

To serve

  • bunches coriander
  • 4 tbsp Greek yogurt

Method

1. Mix all of the ingredients for the meatballs together in a large bowl. Shape into meatballs, each weighing about 25g.

2. Dust the meatballs lightly in flour.

3. Heat the oil in a frying pan and cook the meatballs until golden.

4. Meanwhile, make the sauce. Heat the olive oil in a saucepan and fry the onion for 2 minutes over a high heat.

5. Add the garlic and cumin and fry for a further 2 minutes.

6. Cut the chillies in half lengthways and add to the pan with the cloves, tomatoes, sugar and cinnamon stick. Season and simmer for 15 minutes.

7. Add the chickpeas.

8. Transfer the meatballs to the sauce and simmer for a further 15 minutes.

9. Adjust the seasoning as necessary and stir in the coriander.

10. Serve in bowls, topped with Greek yogurt and garnished with coriander. Serve with flatbreads, rice or mashed potatoes.

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