This hearty one-pot dinner is full of different herbs and spices in both the meatballs and the stew for layers of complex flavor.
By Jehanne Ali
- 300g lamb mince
- 2 clove garlic, minced
- 1 red onion- sliced finely
- 1 inch ginger- grated
- 1 tsp cornflour
- 1 tsp paprika
- a few sprigs thyme, divided
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 cinnamon stick
- few sprigs rosemary
- 1 bay leaf
- 2 medium sized potatoes- cubed
- 1-2 carrots; cubed
- ½ cup garden peas
- 1 tomato- quartered
- ¾ cup bulgur wheat
- salt and pepper to season
- 4 cups of water (or vegetable broth)
- a glug of extra virgin olive oil
- Make meatballs by combining lamb mince with garlic, paprika, salt, black pepper, half of thyme and cornflour.
- Pan fry the meatballs until half done and set aside.
- Using the same oil, saute the cinnamon stick, bay leaf, grated ginger and onions until fragrant.
- Add in the spices, tomatoes, bulgur, vegetables and combine well.
- Drop in the meatballs and add in water ( or broth). Simmer on medium heat for around 30 minutes until bulgur is well cooked and soup is thickened.
- Add in the thyme, rosemary and season with salt and pepper. Simmer for few more minutes before serving.
Jehanne is an enthusiastic baker, food blogger, mother and wife all in one. She swaps her scalpel from her day job as a doctor to kitchen utensils in the evening and creates magical treatment of healthy treats for her family, which she shares in her blog, The Cooking Doctor. She is a firm advocate of healthy eating and always believes that honest and healthy food will steer you clear from the doctors.