KOFTACHALLAW
Meatball curry with rice
SERVES 6
“Themeatballsinthisdisharenottheroundballs
usuallyassociatedwithkofta,buta slightlyflatpatty
shape, whichis commoninAfghancuisine,” saysAyubi.
4 largeripetomatoes,
quartered
1 garlicclove,coarsely
chopped
125 ml(½cup)sunfloweroil
1 largeonion,finelydiced
1 tspwhitesugar
1 tspcurrypowder
2 tbspwhitevinegar
1 tbsptomatopaste
CHALLAW(FLAVOUREDRICE)
370 gm(2cups)sellabasmati
rice(seenote),soaked for
2-3hours
1 tspbruisedgreen
cardamom pods1 tspcuminseeds
125 ml(½cup)sunfloweroil
KOFTA
1 largeonion,coarsely
chopped
1 longredchilli,coarsely
chopped
1/2 bunchcoriander,small
leavesandstems,coarsely
chopped,plusextraleaves
toserve
1 garlicclove,coarsely
chopped
250 gmfattymincedlamb
250 gmleanmincedbeef
1 tsp coriander seeds, ground1 Forthechallaw,bring2 litres
(8cups)watertotheboilin
a largesaucepan.Drainrice,
rinseundercoldrunningwater
untilwaterrunsclear,thenadd
totheboilingwaterwith1 tbsp
salt.Boilriceuntilparboiledand
grainsseemtohavedoubled
inlength(5-6minutes).
2 Drainrice,thenreturnto
thepan.Addcumin,cardamom
and1 tbspsalt,andstirgently
tocombinewitha large,flat
slottedspoon.Addoiland
11/2cupshotwater,andstir
gentlytocoatrice.Coverwith
a lidandcookoverhighheat
for5-6minutes,oruntilsteam
escapesfrombeneaththelid;
thisis a criticalstepinpreparing
thericetoavoidit overcooking
andbecominggluggy.Once
youseethesteam,reduce
theheattolowandcookfor
20 minutes.Servewithyour
favouritesauce-baseddish.
3 Forthekofta,linea traywith
bakingpaper.Finelyprocess
onion,chilli,corianderand
garlicina foodprocessor.
Add60ml(¼cup)waterand
process to a fine paste. Placemincedlambandbeefina large
bowlwiththepaste.Addground
coriander,2 tspsaltand1 tsp
freshlygroundblackpepper.
Combinewellwithyourhands
untilingredientsarefully
incorporatedandthemixture
is slightlysticky(5minutes).
Dividemixtureinto 12 equal
portionsandshapeinto7.5cm
patties.Refrigerateuntil slightly
firm(30minutes).
4 Meanwhile,processtomato
andgarlicina foodprocessor
toa finepaste.Heatoilin a large
saucepanoverhighheatand
fryonion,stirringoccasionally
untilgoldenbrown(5minutes).
Addtomatomixtureandfryuntil
fragrant(2minutes).Stirinthe
sugar,currypowder,vinegar
and2 tspsalt,ortotaste,and
cookforanotherminute.Add
tomatopasteandstirwellto
combine.Add750ml(3cups)
water,bringtotheboil,then
reduceheattomedium.
5 Addkoftatosauce,shaking
pangentlyfromsidetosideto
makesuretheyaresubmerged.
Increaseheattohighandbring
totheboil,thenreduceheat
tomedium.Coverandsimmer
untilsaucehasreducedand
thickened,andis richincolour
(20-25minutes).Servekofta
overchallawgarnishedwith
extracorianderleaves.
NoteSella(orgolden)basmati
riceisavailablefromselect
supermarkets.If unavailable,
substitute regular basmati.➤GOURMET TRAVELLER 97