Lamb kofta stew with cauliflower & chickpeas

Lamb kofta stew with cauliflower & chickpeas

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(10 ratings)

Prep: 30 mins Cook: 45 mins


Serves 2
This Lebanese dish of lamb mince meatballs, chickpeas and cauliflower is perfect as part of a meze spread for two

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal613
  • fat25g
  • saturates9g
  • carbs33g
  • sugars12g
  • fibre12g
  • protein57g
  • salt1.2g
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    For the sauce

    • 2 tsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 small onion, chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 garlic clove, chopped
    • 400g can chopped tomatoes
    • 2 tsp tomato purée
    • 500ml hot lamb stock
    • ½ small cauliflower, broken into small florets



      A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

    • ½ 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



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • small pack coriander, finely chopped
    • ½ tsp ground cumin
    • ½ tsp smoked paprika
    • ½ x 400g can chickpeas (from above), drained and crushed


    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.

    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.

    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.

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    Comments, questions and tips

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    20th Nov, 2016
    Really pleased with this recipe, lamb meatballs were a nice change from mince. Did add a little more cumin and paprika as we like a bit of a kick in our meals. Will definitely be making again in the future.
    14th Feb, 2016
    This was really delicious. I doubled up the quantities to serve four and we have enough leftover for tomorrow night.
    5th Oct, 2015
    Really pleased with this recipe. Only changes made was half a teaspoon each of ground cumin and coriander to the tomato sauce - added with the garlic, also used breadcrumbs for the meatballs (about 30g) and a small tin of cannelini beans to the sauce instead of chickpeas which we don't really enjoy.
    5th Oct, 2015
    Yummy dish - as others have said the lamb meatballs were full of flavour. The only thing I found was that the chickpeas caused them to fall apart a bit, so make sure your chickpeas are well crushed/mashed up. The cauliflower was a really nice addition to the dish.
    katycooks's picture
    1st Oct, 2015
    Really lovely. The texture of the meatballs was super - tender, moist and lashings of flavour. Loved the addition of cauliflower and chickpeas - two of my favourite things. I cannot fault this one.
    30th Sep, 2015
    Absolutely lovely dish. Made this for myself and husband who really enjoyed it. The lamb meatballs have a much better flavour than ordinary beef, but I would recommend adding plenty of seasoning, maybe some chili for a bit of a kick. I also added some dry and fresh mint which really added to the flavour to the sauce. I didn't have cauliflower, but used butternut squash--yummy will definitely make again . Lovely with Basmati Rice or flat bread to mop those juices up
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