LAMB KOFTA STEW WITH CAULIFLOWER & CHICKPEAS

Lamb kofta stew with cauliflower & chickpeas image

This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 15

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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

Steps:

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.

Nutrition Facts : Calories 613 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 57 grams protein, Sodium 1.2 milligram of sodium