Best 2 Lamb Kofta Stew With Cauliflower Chickpeas Recipes

Lamb kofta stew with cauliflower and chickpeas is a delicious and hearty dish that is perfect for a winter meal. The combination of lamb, cauliflower, and chickpeas creates a flavorful and nutritious stew that is sure to please everyone at the table. The lamb kofta is made from ground lamb that is mixed with spices and herbs, then grilled or roasted. The cauliflower and chickpeas are added to the stew along with a flavorful broth, and the whole thing is simmered until the vegetables are tender and the stew is thick and flavorful. Serve the lamb kofta stew with cauliflower and chickpeas over rice or pasta, or with a side of bread to soak up the delicious broth.

Here are our top 2 tried and tested recipes!

LAMB KOFTA STEW WITH CAULIFLOWER & CHICKPEAS

Lamb kofta stew with cauliflower & chickpeas image

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

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 15

Ingredients

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
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

Steps:

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.
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 coriander and serve.

Nutrition Facts : Calories 613 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 57 grams protein, Sodium 1.2 milligram of sodium

SPRING LAMB AND CHICKPEA STEW

Spring Lamb and Chickpea Stew image

Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It's important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 cup dried chickpeas, soaked in cold water overnight and drained
4 pounds boneless lamb shoulder, cut into 3-inch chunks
Salt and pepper
4 whole cloves
1 onion, peeled and halved
2 tablespoons extra-virgin olive oil
2 cups chopped leeks or onions
1/4 cup chopped green garlic shoots, or 2 cloves garlic, minced
Pinch of red pepper flakes
1 bunch small carrots, trimmed and peeled
1 pound chard or other sturdy leafy greens, sliced in 2-inch wide ribbons
2 cups fava beans, peeled or not, or 2 cups peas
3 tablespoons roughly chopped mint, for garnish

Steps:

Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.

Nutrition Facts : @context http, Calories 1070, UnsaturatedFat 37 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 11 grams, Protein 63 grams, SaturatedFat 29 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 0 grams

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you can't find ground lamb, you can substitute ground beef or turkey.
To make the koftas more tender, soak the bread in milk or water before adding it to the lamb mixture.
Don't overmix the lamb mixture, or the koftas will be tough.
When cooking the koftas, be careful not to overcrowd the pan. This will prevent them from cooking evenly.
Serve the koftas with your favorite sides, such as rice, roasted vegetables, or a simple salad.

Conclusion:

Lamb Kofta Stew with Cauliflower and Chickpeas is a delicious and satisfying dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is also relatively easy to make. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!