AFGHANISTAN: KOFTA CHALLOW
This recipe is from week two of my food blog, "Travel by Stove." I am attempting to cook one meal from every country in the world, and Afghanistan is my second stop. Kofta Challow is basically lamb meatballs cooked in a flavorful onion-tomato based sauce. It is traditionally served with basmati rice.
Provided by GiddyUpGo
Categories Curries
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the minced lamb, onions, garlic, egg, powdered chicken stock, coriander and black pepper into a large glass bowl. Mix with your hands until all the ingredients are well incorporated. The mixture will be wet.
- Shape the mixture into 2-inch meatballs and set aside.
- Mix the tomato paste and remaining spices with the water until everything is dissolved.
- Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
- Add the water/tomato/spice mixture to the pot. Gently place the meatballs into the water. Try not to let them touch each other. They should be about 2/3rds submerged; if not, add a little more water.
- Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
- After 20 minutes, gently turn each meatball over. Replace the lid but leave it cracked so the steam can escape. You want to boil off most of the water, leaving a thick sauce behind.
- Serve with basmati rice.
Nutrition Facts : Calories 321.9, Fat 20.6, SaturatedFat 6.1, Cholesterol 107.4, Sodium 1865.7, Carbohydrate 14.7, Fiber 3.4, Sugar 4.7, Protein 20.8
KOFTA CHALAO
Steps:
- For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
- For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
- Serve with the basmati rice.
SPICY AFGHAN MEATBALL/KOFTA
Delicious spicy meatballs which never absorb oil. Makes a good appetizer if you make small meatballs and put them on a toothpick.
Provided by Indian Cook
Categories Meat
Time 35m
Yield 24 meatballls
Number Of Ingredients 10
Steps:
- soak the split chickpeas for 10 min then boil till cooked.
- Put all the ingerdients except the mince into the blender and grind till smooth with a few Tbsp water.
- Mix with the meat.
- Shape into 1/2 inch balls.
- Shallow fry in 1/2 inch of oil till brown.
Nutrition Facts : Calories 60.8, Sodium 7.1, Carbohydrate 15, Fiber 0.3, Sugar 10.3, Protein 0.2
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