Servings: 4
INGREDIENTS
Meatballs:
- 1.1 pounds / 500 grams ground lamb/beef (or both)
- 1 large onion, finely chopped
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 2 garlic cloves, minced
- 2 tablespoons panko
- 1 egg
- 1 teaspoon paprika
- ½ teaspoon Baharat
- ½ teaspoon cumin
- ½ teaspoon ground black pepper
- A pinch of cinnamon
- 1 teaspoon baking powder
- 3 tablespoons oil
- ½ teaspoon coarse salt
Sauce:
- 1 red bell pepper, cut into strips
- 4 garlic cloves, minced
- 6 whole garlic cloves
- 4 dried red chili peppers, cut into half
- 1 bunch cilantro, chopped
- 1 cup canned chickpeas or semi-cooked chickpeas
- 1 tablespoon tomato paste
- 2 tablespoon paprika
- 1 flat teaspoon cumin (optional)
- ½ teaspoon ground black pepper
- 1 teaspoon coarse salt
- 3½ boiling water
INSTRUCTIONS
- Mix all the ingredients together and set aside for 30 minutes.
- In a large pot, fry the meatballs for a minute on each side, then remove and set aside.
- Add the peppers and sauté until they are soft. Add the garlic, red peppers and chickpeas and sauté for a minute.
- Add the spices, tomato paste and cilantro, mix and pour over the boiling water.
- Cook on high heat for 10 minutes, then put in the meatballs, cover and cook on a high flame for another 5 minutes.
- Lower the heat and cook for 35 minutes.
- Cook uncovered for 5 minutes to reduce the sauce.
RECIPE NOTES
To enhance flavor, mix ½ tablespoon paprika, 2 minced garlic cloves, 4 tablespoons oil in a bowl and pour over the meatballs after adding them to the stew.