Afghanistan: Kofta Challow

Name: Afghanistan: Kofta Challow
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 1 lb lamb, minced; 1 medium onion, minced; 4 garlic cloves, finely chopped; 1 egg (whole); 1 tablespoon instant chicken bouillon granules; 2 teaspoons ground coriander; 1/2 teaspoon ground black pepper; 2 cups water; 2 tablespoons tomato paste; 1 tablespoon instant chicken bouillon granules; 2 teaspoons paprika; 1 tablespoon ground coriander; 1 tablespoon cumin; 2 tablespoons oil (or enough to cover the bottom of a large pot); 2 medium onions, finely chopped

Submitted by GiddyUpGo

"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."

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photo by GiddyUpGo

Ready In:: 1hr 40mins
Ingredients:: 15
Serves:: 4

ingredients

1 lb lamb, minced
1 medium onion, minced
4 garlic cloves, finely chopped
1 egg (whole)
1 tablespoon instant chicken bouillon granules
2 teaspoons ground coriander
¹⁄₂ teaspoon ground black pepper
2 cups water
2 tablespoons tomato paste
1 tablespoon instant chicken bouillon granules
2 teaspoons paprika
1 tablespoon ground coriander
1 tablespoon cumin
2 tablespoons oil (or enough to cover the bottom of a large pot)
2 medium onions, finely chopped

directions

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.

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RECIPE SUBMITTED BY

GiddyUpGo

I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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