Name: Meatball Curry with Rice (Kofta Challaw)
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: 250 g (9 oz) lean minced (ground) beef; 250 g (9 oz) fatty minced (ground) lamb; fresh coriander (cilantro), small leaves and stems, coarsely chopped, plus extra leaves to serve; 1 teaspoon coriander seeds, ground in a spice grinder or mortar and pestle; 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; 1 large brown onion, coarsely chopped; 1 long fresh red chilli, coarsely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

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.

Ingredients

4 large ripe tomatoes, quartered
1 garlic clove, coarsely chopped
125 ml (½

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 b