Chick Pea , Kale and Spicy Lamb Meatball Stew

Spicy Lamb Meatballs

To make 20 X 2cm diameter meatballs

200g of lamb mince
1 egg – beaten
2 cloves of garlic finely minced
1 heaped teaspoon of dried chilli
1 heaped teaspoon of coriander seeds ground

1. Mix together all the ingredients
2. Form into balls 2cm in diameter
3. Chill in the fridge for half a hour
4. Bake in a oven at 175degc for 15 minutes, turning half way through

I had made some Spicy Lamb Meatballs a few weeks ago and popped them in the freezer took them out planning on to taking them on a picnic this weekend with some salad & hummus , even managed to soak the chickpeas.

The weather and my health this weekend conspired against so a rethink that turned out better than I could have imagined . I wanted something bright and cheerful to combat the grey weather but a bit rib sticky so stew definitely in order though these meatballs would also be lovely with a tomato sauce and pasta.

Chick Pea , Kale and Spicy Lamb Meatball Stew

produced 2 large bowls a sizeable meal for two people

100g of dried chickpeas , soaked overnight then boiled for 10 minutes or 400g of tinned chickpeas
10 spicy lamb meatballs recipe above
350g of tinned tomatoes
1/2 pint of vegetable stock
4 large handfuls of kale ( roughly chopped)
1 medium onion roughly chopped
3 cloves of garlic finely chopped
1 tbsp of smoked paprika
1 tsp of crushed red chillis
1 tbsp of vegetable oil
Half a bunch of flat leaf parsley , roughly chopped

1. In a lidded casserole dish sweat the onions and garlic in the oil
2. Add the tomatoes, chickpeas paprika and kale
3. Pour over the stock & bring to a gentle simmer, simmer for 20 minutes
4. Add the kale and cook til softened ( approx 10 minute
5. Check the stew if the mixture seems a little dry add a little water up to 200ml
6. Add the meatballs , these would cook from cold in 10 minutes, do not overstir as this would break up the meatballs
7. Serve with a sprinkling of fresh parsley

Technorati Tags: Chick Pea , Kale and Spicy Lamb Meatball Stew