Name: Lamb Kofta Sauce
Yield: Serves 4–6
Cuisine: Afghanistan
Ingredients: 2 tablespoons sunflower oil; 2 large ripe tomatoes, quartered; 1 teaspoon white vinegar; 60 g (¼ cup) chana dal (or yellow split peas); 1 teaspoon ground turmeric; 1 teaspoon curry powder; 1 teaspoon coriander seeds, crushed in a spice grinder or mortar and pestle; 2 tablespoons tomato paste (concentrated purée); 1 large brown onion, finely chopped; 1 garlic clove, crushed; 500 g (1 lb) minced (ground) lamb

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Many dishes in Afghan cooking require the layering of sauces and dairy-based dressings. This kofta sauce, typically made using lamb, is a flavour-rich topping for dumplings such as mantu and ashak, or it can be stirred through aush soup. Onion and garlic are browned for the base, to which the ground meat is added and fried. Plenty of tomato creates a rich sauce flavoured with fragrant spices.