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Afghan Kofta Challow
A flavorful dish of lamb meatballs simmered in a rich tomato and onion sauce, traditionally served with fluffy basmati rice. This comforting meal highlights the savory depth of Afghan cuisine.
🧂 Ingredienser
- 1 lb Ground lamb
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 large Egg
- 2 tsp Ground coriander
- 0.5 tsp Ground black pepper
- 2 cups Water
- 2 tbsp Tomato paste
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 2 tbsp Oil
- 2 medium Onions, finely chopped
- 2 cups Basmati rice
- 1.5 tsp Salt
👨🍳 Fremgangsmåde
- 1
In a large bowl, combine ground lamb, one finely chopped onion, minced garlic, egg, ground coriander, and black pepper. Mix well with your hands until all ingredients are thoroughly incorporated.
- 2
Shape the lamb mixture into small meatballs, about 1-inch in diameter. Set aside.
- 3
In a separate bowl, whisk together water, tomato paste, turmeric, and cumin until smooth.
- 4
Heat oil in a large pot or Dutch oven over medium heat. Add the two finely chopped onions and cook until softened and lightly browned, about 5-7 minutes.
- 5
Pour the tomato paste mixture into the pot with the onions. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes to allow the sauce to thicken.
- 6
Gently add the meatballs to the simmering sauce, ensuring they are mostly submerged. Cover and cook for 1 hour, or until the meatballs are cooked through and the sauce has reduced and thickened.
- 7
While the kofta is cooking, prepare the basmati rice according to package directions, seasoning with salt.
- 8
Serve the Afghan Kofta Challow hot over a bed of fluffy basmati rice.
💡 Professionelle Tips
- ✓For a richer flavor, you can use ground lamb instead of beef.
- ✓Ensure the meatballs are not overcrowded in the pot to allow for even cooking.
- ✓If the sauce becomes too thick, add a little more water or broth.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add a pinch of cayenne pepper to the meatball mixture for a touch of heat.
- Include a few sour plums in the sauce during the last 15 minutes of cooking for a sweet and tangy flavor.