Icelandic-inspired Lamb Meatballs with Root Vegetable Stew

Ingredients

In this Icelandic adaptation, the traditional Moroccan kefta tagine is transformed into lamb meatballs simmered in a root vegetable stew. The spices and flavors are adjusted to suit the Icelandic palate, while still maintaining the essence of the original dish. The use of root vegetables such as carrots, turnips, and potatoes adds a Nordic touch to the stew, creating a heartier and earthier flavor profile. We alse have the original recipe for Kefta Tagine, so you can check it out.

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground paprika 1/2 teaspoon ground paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs
• 1 egg, beaten 1 egg, beaten
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 500ml (2 cups) vegetable broth 500ml (2 cups) vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, ground cumin, ground coriander, paprika, dried thyme, salt, pepper, breadcrumbs, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the lamb mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the pot and set aside.
4. 4.
   In the same pot, add the diced carrots, turnips, and potatoes. Cook for a few minutes until slightly softened.
5. 5.
   Add the diced tomatoes and vegetable broth to the pot. Stir well to combine.
6. 6.
   Return the meatballs to the pot and bring the stew to a simmer. Cover and cook for about 30 minutes, or until the vegetables are tender and the flavors have melded together.
7. 7.
   Serve the meatballs and root vegetable stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — Choose lean ground lamb for a healthier option. If lamb is not available, you can substitute it with ground beef or turkey.
• Root vegetables — Make sure to dice the carrots, turnips, and potatoes into similar-sized pieces to ensure even cooking.

Tips & Tricks

• For added flavor, you can sauté the onions and garlic before adding them to the meatball mixture.
• If you prefer a spicier stew, you can add a pinch of chili flakes or a dash of hot sauce to the vegetable broth.
• Serve the dish with a side of Icelandic rye bread to complete the Nordic experience.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to adjust the seasoning according to your taste preferences.

Serving advice

Serve the Icelandic-inspired lamb meatballs with root vegetable stew in deep bowls, allowing the flavors to meld together. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange a few meatballs on top of the stew and sprinkle some additional fresh herbs. Serve with a side of Icelandic rye bread for an authentic touch.