Harissa meatball & bean stew

Name: Harissa meatball & bean stew
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp Belazu Early Harvest Extra Virgin Olive Oil, plus extra to serve; 500 g pack lamb meatballs; 1 onion, finely sliced; 1 clove/s garlic, finely chopped; 1 large carrot, roughly chopped; 3 tbsp Belazu Rose Harissa Paste, plus extra to serve; 400 g can butter beans, drained and rinsed; 400 g can chopped tomatoes; 1 tsp clear honey; ral yogurt and chopped flat leaf parsley, to serve; Couscous, rice or flatbreads, to serve (optional)

Quick to prep and packed with flavour – this versatile dish is just what winter days call for. Feel free to swap in another pulse. Serve with couscous, rice or flatbreads. The exceptional non-stick coating on this pan allows you to cook without oil or butter.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook55 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp Belazu Early Harvest Extra Virgin Olive Oil, plus extra to serve
500g pack lamb meatballs
1 onion, finely sliced
1 clove/s garlic, finely chopped
1 large carrot, roughly chopped
3 tbsp Belazu Rose Harissa Paste, plus extra to serve
400g can butter beans, drained and rinsed
400g can chopped tomatoes
1 tsp clear honey
ral yogurt and chopped flat leaf parsley, to serve
Couscous, rice or flatbreads, to serve (optional)

Heat the oil in a large sauté pan or shallow casserole dish over a high heat. Fry the meatballs, tossing regularly, for 5-8 minutes until browned in places. Lower the heat to medium-high, scoop out the meatballs and set aside.
Add the onion, garlic and carrot to the pan with a pinch of salt and fry, stirring regularly, for 10 minutes. Return the meatballs to the pan, stir in the harissa and cook for another 2 minutes. Tip in the beans, tomatoes and honey; season. Half fill the tomato can with water and stir in. Bring to a gentle simmer, cover with a lid, and cook for 20 minutes.
Uncover the pan and simmer for a final 10 minutes, ensuring the meatballs are fully cooked with no pink meat and juices that run clear. Top with a little more harissa plus a drizzle of olive oil. Serve with natural yogurt and chopped parsley, plus flatbreads, couscous or rice, if liked.

Typical values per serving when made using specific products in recipe