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Lamb kofta stew with cauliflower & chickpeas

Lamb kofta stew with cauliflower & chickpeas

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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


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


  • 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.

Recipe from Good Food magazine, September 2015

Goes well with


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A star rating of 3.5 out of 5.10 ratings

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