Afghanistan: Kofta Challow
Lamb and coriander come together in this dish, fragrant with paprika and cumin and steamed. It comes to the table with basmati rice.
ساعة و40 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير ساعة · الطهي 40 دقيقة · الإجمالي ساعة و40 دقيقة
- متوسط
- 1
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.
- 2
Shape the mixture into 2-inch meatballs and set aside. Mix the tomato paste and remaining spices with the water until everything is dissolved.
- 3
Cook the finely-chopped onions in the oil until they are a light to medium brown color. Take care not to burn.
- 4
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.
- 5
Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Check frequently to make sure the meatballs aren't burning.
- 6
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.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
نقاش المجتمع
المزيد لتطبخه
