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Middle Eastern Lamb Meatball Stew

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Middle Eastern Lamb Meatball Stew Middle Eastern Lamb Meatball Stew Contents: (a) Introduction (b) Ingredients (c) Key equipment (d) Preparation for the beginner (e) Basic method (f) Detailed method Introduction This meatball stew is finished with a scattering of brightly coloured pomegranate seeds and herbs. The little bursts of fruit, warming spices and lamb mince taste like food you would find at the crossroads of Europe: Israel, the Lebanon, Jordon, Syria, Egypt and Saudi Arabia. For an accompaniment, simply toast pitta bread to serve. This makes it a very quick and nutritious midweek meal for the whole family. You can serve with rice too. It’s high in HBV protein from the lamb and LBV protein from the chickpeas. The herbs and pomegranate seeds add vitamin C. Very suitable for teenagers who have anaemia, who are training and it is a suitable recipe for the beginner cook. Preparation time – 10 – 20 minutes dependiing on the cook Cooking time 25 - 30 minutes. Serves 4 Serve with toasted pitta bread and a side salad if you have the time. Ingredients 1 tbsp oil 450g minced lamb or 12 shop bought lamb meatballs 1 onion, finely chopped 2 large garlic cloves, crushed 2 tsps cumin 1 tsp coriander ½ tsp cinnamon 1 chilli, finely diced 1 tsp harissa or ½ tsp chilli powder or a ½ chopped red chilli. 1/3 or ½ stock cube made with 200-300mls water 1 can chopped tomatoes 2 cans chickpeas, drained Small bunch of fresh mint, chopped roughly Small bunch fresh parsley, chopped roughly Seeds from 1 pomengranate Key Equipment: Measuring spoons Red chopping board for making meatballs Wooden spoon Can opener Sharp knife Large saucepan or casserole dish Measuring jug 2 small bowls 2 plates 1 pair of disposable plastic gloves or a set of very clean hands. PREPARATION (SKIP AHEAD TO NEXT SECTION IF YOU’RE EXPERIENCED) 1. Wash hands, put on apron and hat/tie hair back. 2. Collect washing up liquid and disinfectant spray. 3. Collect tea-towels x 2 and microfibre cloth/dis 4. Fold 1 tea-towel lengthways and position in apron string so it is available at all times. 5. Place other tea-towel neatly under plate stand on the draining board. 6. Immerse microfibre cloth in hot water and wring out. 7. Wipe down unit clean and check hob and sink are clean. 8. Put microfibre cloth neatly beside the sink, ready for use throughout prep and cooking. 9. Collect all listed equipment and plastic ingredient trays. Arrange neatly on your unit. 10. Take ingredients out of packaging, place in bowls and plates and cover. 11. Cover lamb with a plate and refrigerate until using 12. Measure spices. 13. Open the tins 14. Chop the onion. 15. Get rubber gloves for stage 1 (see detailed and basic work plans below). 16. Boil the kettle and make up the stock with 1/3 of a commercial stock pot or cube. Homemade stock can be used if you have it. Basic Method: 1. Shape 12 meatballs from lamb 2. Fry and rotate for 4 minutes 3. Remove meat on to a plate 4. Fry onions in same saucepan 5. Add garlic and spices for 1 min 6. Add harissa, tomatoes and stock 7. Bring to a simmer 8. Add chickpeas and meatballs 9. Simmer 10-15 minutes 10. Test meatballs are cooked and the sauce has thickened slightly 11. Adjust seasoning 12. Stir in half the herbs 13. Serve scattered with the rest of herbs and pomegranate seeds Detailed Method Time 0:00 Put on rubber gloves or make sure your hands are very clean. Divide the meatballs into 12 even sized meatballs and place on a plate. 0:03 Heat the oil in a heavy based saucepan and add the meatballs. Stir every minute until brown on the outside. They don’t have to be cooked all of the way through at this stage. Be careful not to break them up. 0:07 Using a slotted or wooden spoon, remove the meatballs and set to one side on a plate. 0:08 In the same saucepan and on a medium heat, add a chopped onion. Stir occasionally with a wooden spoon. 0:09 While the onion is frying, crush the garlic. 0:13 Add the spices and garlic to the pan with the onion. Stir. 0:14 Add the harissa, can of tomatoes and the stock. 0:15 Bring the sauce to a simmer 0:16 Stir through the drained cans of chickpeas. 0:17 Carefully add the lamb meatballs 0:18 Season the stew with salt (optional) and pepper 0:19 Bring to a simmer. 0:20 Partially cover with a lid to prevent excessive evaporation. 0:21 While the stew is simmering do a quick clean up, set the table. You may attend to rice cooked alongside the beginning stages now. You can make a side salad if you have time. 0:35 Judge the consistency of the sauce at this stage, reducing or thinning out the sauce as you see fit 0:39 Drain the rice through a colander in the sink. 0:40 Serve and do the final clean up .
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