Afghan Lamb Meatball and Chickpea Stew with Dried Plums (Kofta Chalaw)

In a large bowl, combine the ground lamb with 1/4 of the chopped onion, 1 minced garlic clove, 1/2 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well and form into 1-inch meatballs.

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb meatballs in batches until golden on all sides, about 5-7 minutes per batch. Remove the meatballs and set aside.

Add the remaining 1 tablespoon of vegetable oil to the pot. Sauté the remaining chopped onion, 1 minced garlic clove, and grated ginger over medium heat until the onion is softened and translucent, about 5-7 minutes.

Stir in the remaining 1/2 teaspoon cumin, 1/4 teaspoon coriander, and turmeric powder. Cook for 1 minute until fragrant.

Pour in the diced tomatoes and chicken broth. Bring the mixture to a simmer, then add the drained chickpeas and dried plums. Return the browned meatballs to the pot.

Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the lamb is cooked through and tender, and the flavors have melded. Stir occasionally to prevent sticking.

Taste and adjust seasoning with salt and pepper as needed. Serve hot.