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.
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
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.