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
Lamb Meatball Shorba
This hearty one-pot dinner is full of different herbs and spices in both the meatballs and the stew for layers of complex flavor.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Category: Main
Ingredients
Scale
Meatballs:
- 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
Spices:
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 cinnamon stick
- few sprigs rosemary
- 1 bay leaf
Other
- 2 medium sized potatoes- cubed
- 1–2 carrots; cubed
- 1/2 cup garden peas
- 1 tomato- quartered
- 3/4 cup bulgur wheat
- salt and pepper to season
- 4 cups of water (or vegetable broth)
- a glug of extra virgin olive oil
Instructions
- 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.
