Kofta Challaw
Meatball Curry with Rice
“The kofta, or meatballs, in this dish are made using a combination of lamb and beef. They’re not the round balls usually associated with kofta, but a slightly flat patty shape, which is common in Afghan cuisine. They are cooked in a tomato and onion sauce and traditionally served with challaw rice.”
Photography: Alicia Taylor
Find this recipe and more in the Parwana Book.
Services 6
Ingredients
The Sauce
4 large ripe tomatoes, quartered
1 garlic clove, coarsely chopped
125 ml (½ cup) sunflower oil
1 large brown onion, finely diced
1 teaspoon white sugar
1 teaspoon curry powder
2 tablespoons white vinegar
1 tablespoon tomato paste (concentrated purée)
Challaw, to serve
The Kofta
1 large brown onion, coarsely chopped
1 long fresh red chilli, coarsely chopped
Fresh coriander (cilantro), small leaves and stems, coarsely chopped, plus extra leaves to serve
1 garlic clove, coarsely chopped
250 g (9 oz) fatty minced (ground) lamb
250 g (9 oz) lean minced (ground) beef
1 teaspoon coriander seeds, ground in a spice grinder or mortar and pestle
Method:
To make the kofta, finely blend the onion, chilli, coriander and garlic in a food processor. Add 60 ml (¼ cup) water and blend again to form a fine paste. Place the lamb and beef in a large bowl, add the blended paste with the ground coriander and 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Mix to combine well with your hands for 5 minutes, or until the ingredients are fully incorporated and the mixture is slightly sticky. Divide the meat mixture into 12 equal portions and shape into 7.5 cm (3 in) patties. Place the patties on a tray lined with baking paper and refrigerate for at least 30 minutes to become slightly firm.
Meanwhile, finely blend the tomato and garlic in a food processor. Heat the oil in a large saucepan over high heat and fry the onion, stirring occasionally, for 5 minutes, or until golden brown. Add the blended tomato and garlic, and fry with the onion for 2 minutes, or until fragrant. Stir in the sugar, curry powder, vinegar and 2 teaspoons salt, or to taste, and cook for another minute. Add the tomato paste and mix well to combine. Finally, add 750 ml (3 cups) water, bring the sauce to the boil, then reduce the heat to medium.
Add the kofta to the sauce, shaking the pan gently from side to side to make sure they are submerged. Increase the heat to high, bring to the boil, then reduce the heat to medium. Cover with a lid and simmer for 20–25 minutes, or until the sauce has reduced and thickened, and is rich in colour. Serve the kofta garnished with coriander leaves over freshly cooked challaw.