Lamb kofta stew with cauliflower & chickpeas

• olive oil↗2 tsp tsp
• small onion↗1

  chopped

• garlic clove↗1

  chopped

• can chopped tomatoes400g g
• tomato purée↗2 tsp tsp
• hot lamb stock500ml ml
• small cauliflower↗½

  broken into small florets

• chickpeas↗0.5 x 400g can

  (save the rest for the kofta balls)

• bunch coriander½

  leaves only, to serve

• minced lamb↗250g g
• small onion↗1

  finely chopped

• coriandersmall pack

  finely chopped

• ground cumin↗½ tsp tsp
• smoked paprika↗½ tsp tsp
• chickpeas↗0.5 x 400g can

  (from above), drained and crushed

Step-by-step instructions

1. 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. 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. 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.