Notes
Ingredients
2 tsp. light olive oil
2 onions, finely chopped
1 clove garlic, crushed
400g chopped tomatoes
1 tbsp. tomato puree
500ml lamb stock
1/2 small cauliflower, cut into small florets
400g tin chickpeas, half crushed, half left whole
250g minced lamb
Small pack coriander, finely chopped
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
Method
To make the sauce, start by heating a drizzle of oil in a large saucepan and frying half the onion for 10 minutes, until starting to soften and brown. Add the garlic and cook for a fursther minute, before adding the chopped tomatoes and tomato puree. Season well, add 500ml of the stock, bring to the boil and simmer over a low heat while you make the koftas.
For the koftas add the lamb mince, the remaining onion, most of the coriander, the spices and the crushed chickpeas to a large bowl. Season well and thoroughly combine, before making into golf-ball sized meatballs.
Stir the sauce well, then add the meatballs, cauliflower and remaining chickpeas. Str gently and simmer for 30 minutes until the koftas are tender, adding the remaining stock if necessary. Check for seasoning and top with the remaining coriander to serve.