Middle Eastern Spiced Lamb Meatballs with Lentils

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

Prepare the Lamb Meatballs:
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- 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.
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.
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.
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.
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!