Lamb kofta stew with cauliflower & chickpeas

Lamb kofta stew with cauliflower & chickpeas

  • Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal613
fat25g
saturates9g
carbs33g
sugars12g
fibre12g
protein57g
salt1.2g
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Ingredients

For the sauce

For the kofta balls

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.10 ratings
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