Spicy Lamb Meatballs and Lentils Recipe
Overview
Experience the explosive flavors of the Middle East with these Spicy Lamb Meatballs and Lentils! This dish is a beloved favorite, guaranteed to impress your guests with its rich, aromatic profile and satisfying textures.
- Total Time: 1 hour 25 minutes
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Servings: 4-6
Ingredients
- 750g ground lamb
- 200g bacon, finely chopped
- 2 cups water
- 4 cloves garlic, minced
- 3 tbsp fresh mint, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tsp paprika
- 2 tsp cayenne pepper (adjust to taste)
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 whole clove
- 1 cardamom pod, seeds crushed
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 carrot, diced
- 3/4 cup dried lentils
- 2 cups diced tomatoes
- 2 cups chicken stock
- 1 bay leaf
- Extra olive oil for cooking
- Fresh mint leaves for garnish
Instructions
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Prepare the Lamb Meatballs:
- In a large bowl, combine ground lamb, chopped bacon, water, minced garlic, chopped mint and parsley, paprika, cayenne pepper, cumin, cinnamon, oregano, thyme, clove, cardamom seeds, black pepper, and salt.
- Mix thoroughly until well combined. You can also use a food processor, pulsing in short bursts to combine without pureeing the mixture.
- Shape the mixture into small meatballs, about 25-30 in total, flattening them slightly into a disc shape.
- Place the meatballs on a tray and refrigerate until ready to use.
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Prepare the Lentils:
- Heat olive oil in a large pan over medium heat. Add chopped onion, diced carrot, and whole cloves of garlic. Sauté for about 5 minutes until onions become translucent.
- Add dried lentils to the pan and stir to coat with oil, about 2-3 minutes.
- Pour in 1 cup of diced tomatoes, chicken stock, and add the bay leaf. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to simmer. Cover and cook until the lentils are tender, about 25-30 minutes.
- Remove the bay leaf and discard.
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Cook the Meatballs:
- In another pan, heat extra olive oil over medium-high heat. Working in batches, place the lamb meatballs in a single layer in the pan. Sear on all sides until browned, about 2-3 minutes per side.
- Transfer the seared meatballs to the pan with the lentils, nestling them into the lentil mixture.
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Simmer Together:
- Allow the meatballs and lentils to simmer together for about 15 minutes, or until the meatballs are cooked through and tender.
- Stir in the remaining 1 cup of diced tomatoes and continue to simmer for an additional 10 minutes to allow the flavors to meld together.
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Final Adjustments and Serving:
- Taste the dish and adjust seasoning with salt and pepper if needed.
- Serve the Spicy Lamb Meatballs and Lentils in large soup plates, garnished with fresh mint leaves for a burst of color and additional flavor.
Tips for Success
- Bouquet Garni: To make a bouquet garni, tie together fresh herbs like parsley, thyme, and a bay leaf with kitchen twine. This enhances the flavor of the lentils as they cook.
- Batch Cooking: You can make the meatballs and lentils ahead of time and store them separately in the refrigerator. Combine and gently reheat before serving for a quick meal.
- Spice Level: Adjust the amount of cayenne pepper to suit your preference for spiciness. Start with less if you prefer a milder dish.
Flavor Explosion in Every Bite
With its robust spices, tender lamb meatballs, and hearty lentils, this dish truly delivers a “flavor bomb” experience. Perfect for gatherings or a special family dinner, it’s sure to become a favorite in your home too. Enjoy the rich flavors of Southwest Asian cuisine brought to life in this delightful recipe!
