Mince-piration

Cheap and cheerful mince, served up in whole new ways!

Spiced lamb meatball stew

■ Serves 4 ■ Prep 10 mins Cook 30 mins FREEZABLE without the pomegranate seeds

1 tbsp sunflower oil

12 shop-bought lamb meatballs

1 onion, sliced

2 large garlic cloves, crushed

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

1 tbsp rose harrisa

400g can chopped tomatoes

200ml low-salt stock (lamb or beef)

2 x 400g cans chickpeas, drained and rinsed small bunch of parsley, finely chopped

½ small bunch of mint, chopped

50g pomegranate seeds

1 Heat the oil in a large, shallow casserole dish or deep frying pan over a medium heat. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.

2 Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and stock, and bring to a simmer. Stir through the chickpeas and meatballs, season and simmer for a further 10-15 mins until slightly reduced and the meatballs are cooked through.

3 Stir through half the chopped herbs, then scatter the rest on top along with the pomegranate seeds.

PER SERVING 454 kcals, fat 21g, saturates 6g, carbs 35g, sugars 9g, fibre 11g, protein 26g, salt 1.0g

Meatball sub melts

■Serves 4■ Prep 20 mins Cook 30 mins