👨‍🍳 조리법

1. 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. 2

   Shape the lamb mixture into small meatballs, about 1-inch in diameter. Set aside.

3. 3

   In a separate bowl, whisk together water, tomato paste, turmeric, and cumin until smooth.

4. 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. 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. 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. 7

   While the kofta is cooking, prepare the basmati rice according to package directions, seasoning with salt.

8. 8

   Serve the Afghan Kofta Challow hot over a bed of fluffy basmati rice.