Lamb meatballs in saffron broth with chickpeas
Ingredients
Serves 6
500g lamb mince
2 tsp cumin powder
2 tsp coriander powder
1 tsp chilli flakes (optional)
1 tsp sea salt
1 yellow onion, sliced into semi rings
2 carrots, peeled and sliced into semi rings
1 tsp ginger powder
1/2 tsp turmeric powder
1 tsp sea salt
300ml of vegetable stock or hot water
2 small pinches of saffron
small pinch of sea salt (if using water or unsalted stock)
6 medium potatoes, peeled and cubed
450g tinned chickpeas
Fresh dill, black onion seeds and chilli flakes to serve
To make the meatballs, mix the mince with the spices and salt, and roll into small balls, about a table spoon each. You should get approximately 20.
Heat a tablespoon of mild oil in a casserole or a deep frying pan, and fry on each side for 1 minute until browned.
Remove from the pan and set aside on a plate. In the same pan fry the carrots and onions with the spices and salt for 10 minutes.
Dilute the saffron in the hot stock or water and add to the casserole together with the potatoes. Cook for 15-20 minutes until the potatoes are soft.
Add the chickpeas and mix through. Return the meatballs to the casserole and cook for another 5 minutes.
To serve garnish with plenty of black onion seeds, chilli flakes and fresh dill.