Afghanistan: Kofta Challow

READY IN: 1hr 40mins




  • 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.