Lamb kofta stew with cauliflower & chickpeas

This will get a 10 out of 10 from your family! - by Barbara Northwood

Lamb kofta stew with cauliflower & chickpeas

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This is great for autumnal evenings. The lamb kofta meatballs are full of flavour, and the chickpeas and cauliflower give the dish a great texture.

Ingredients

FOR THE SAUCE

2 tsp olive oil

1 small onion, chopped

1 garlic clove, chopped

400g can chopped tomatoes

2 tsp tomato purée

500ml/18fl oz hot lamb stock

1/2 small cauliflower, broken into small florets

1/2 x 400g can chickpeas (save the rest for the kofta balls)

1/2 bunch coriander, leaves only, to serve

FOR THE KOFTA BALLS

250g/9oz minced lamb

1 small onion, finely chopped

small pack coriander, finely chopped

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 x 400g can chickpeas, drained and crushed

Method

First, make the sauce. Heat the oil in a large pan over a medium heat and fry the onion for around 10 mins until starting to soften and caramelise. Stir in the garlic and cook for about 1 min, then add the tomatoes and tomato purée and stir again. Season well and pour in 400ml of the stock. Cover and bring to the boil, then simmer over a very low heat while you make the kofta balls.
Add all the ingredients for the kofta balls to a large mixing bowl, and mix with your hands until all the ingredients are combined. Spoon out golf ball-sized pieces of the mixture, and roll into balls using your hands.
Give the sauce a good stir. Drop the kofta balls on top, then add the cauliflower florets and the rest of the chickpeas, pushing them just under the liquid. Simmer for 25-30 mins or until the kofta balls are tender, adding the remaining 100ml of stock, if necessary. Scatter over the coriander and serve.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.