|
Lamb Kofta Stew with Cauliflower & Chickpeas |
Printer Friendly Copy |
 |
|
| Serves 2 |
Prep 30 mins |
Cooking 45 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
For the sauce
2 tsp olive oil
1 small onion, chopped
400g can chopped tomatoes
2 tsp tomato puree
500ml hot lamb stock
1/2 small cauliflower, broken into small florets
1/2 400g can chickpeas (save the rest for the kofta balls)
|
For the kofta balls
250g minced lamb
1 small onion, finely chopped
small pack parsley, finely chopped
1/2 tsp ground cumin
1/2 tsp paprika
1/2 400g can chickpeas (drained & crushed)
|
|
-
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 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
parsley and serve.
|
|
DAILY
DINNERS 
