Name: Lamb kofta stew with cauliflower & chickpeas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 tsp olive oil; 1 small onion chopped; 1 garlic clove chopped; 400g can chopped tomatoes; 2 tsp tomato purée; 500ml hot lamb stock; ½ small cauliflower broken into small florets; 0.5 x 400g can chickpeas (save the rest for the kofta balls); ½ bunch coriander leaves only, to serve; 250g minced lamb; 1 small onion finely chopped; small pack coriander finely chopped; ½ tsp ground cumin; ½ tsp smoked paprika; 0.5 x 400g can chickpeas (from above), drained and crushed

Lamb kofta stew with cauliflower & chickpeas

For the sauce

2 tsp olive oil
1 small onion
chopped
1 garlic clove
chopped
400g can chopped tomatoes
2 tsp tomato purée
500ml hot lamb stock
½ small cauliflower
broken into small florets
0.5 x 400g can chickpeas
(save the rest for the kofta balls)
½ bunch coriander
leaves only, to serve

For the kofta balls

250g minced lamb
1 small onion
finely chopped
small pack coriander
finely chopped
½ tsp ground cumin
½ tsp smoked paprika
0.5 x 400g can chickpeas
(from above), drained and crushed

Method

step 1
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.
step 2
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.
step 3
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.