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
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