I had this at the weekend (is from Nigella Feast) and I was so impressed by how bloody gorgeous it was I posted it on a recipe thread here.
Is well worth a try as it is utterly scrummy. If you can't be arsed to make the meatballs it will be just as nice without served with some lovely bread.
Tunisian Harissa Stew
For Lamb Meatballs:
500g mince lamb
1 onionm very finely diced
2 tsp cumin
2 tsp coriander powder
2 tsp ground ginger
rock salt
egg, beaten.
For Stew
2 onions, chopped finely.
1 red onion, sliced into half moons
1 stick celery, chopped finely
1 sweet potato, chopped
2 parsnips, chopped
1/2 swede, chopped
3 cloves garlic
100g ready to eat apricots, each apricot cut into quarters
1 tsp turmeric
1 tsp ground ginger
2 x tins chopped tomatoes
700ml chicken stock (use Marco Pierre White Knorr tubs)
Thumb sized bit root ginger, chopped
Whole jar rose harissa (I buy this from the poncey foods section of Sainsbos)
Pomegranate seeds
Chopped fresh coriander
-To make the meatballs, combine all meatball ingredients in bowl and leave for 20 mins. Then make into meatballs - half a desertspoon of mixture per meatball. Makes around 25-30ish meatballs. Fry these off in batches and set aside.
-Stew. Poor a hefty slug of oil in largest pan you have. Put in onion, celery, sweet potato, parsnip, swede, garlic, fresh ginger, apricots. I tend to chop these up and put them in as I go.
-Then add spices, tomatoes, rose harissa and stock. Season with salt and pepper and then leave on slow simmer for aabout hour and half.
-Add meatballs and heat through. To serve scatter pomeranate seeds and corainder on top. I serve this with Ainsley Harriot couscous with sultanas mixed in, with mint and yoghurt sauce on the side.
Yummy yummy yummy.