Spicy Afghan Meatball Kofta
Dive into the bold and aromatic flavors of Spicy Afghan Meatball Kofta, a comforting fusion of tender meatballs simmered in a richly spiced tomato-based sauce. Perfectly seasoned with a harmonious blend of ground cumin, coriander, paprika, and a kick of red chili powder, these koftas balance heat with the earthy warmth of garam masala and fresh cilantro. Made with either ground beef or lamb, these juicy meatballs are browned to perfection before soaking up a velvety tomato and turmeric-infused sauce. Ready in just over an hour, this dish is ideal for a hearty dinner served over fluffy basmati rice or alongside warm naan bread. Impress your guests with this authentic Afghan-inspired recipe that brings a taste of tradition to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 medium Onion, finely grated
- 2 cloves Garlic, minced
- 3 tablespoons Cilantro, finely chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg, lightly beaten
- 4 tablespoons Breadcrumbs
- 2 tablespoons Vegetable oil
- 4 medium Tomatoes, blended into a smooth puree
- 1 tablespoon Tomato paste
- 0.5 teaspoon Ground turmeric
- 1.5 cups Water
- 2 small Green chilies, finely chopped
- 0.5 teaspoon Garam masala
Instructions
In a large bowl, mix ground beef or lamb with grated onion, minced garlic, chopped cilantro, ground coriander, ground cumin, paprika, red chili powder, salt, black pepper, the beaten egg, and breadcrumbs until combined.
Form the mixture into small, golf ball-sized meatballs and set aside on a plate.
Heat vegetable oil in a large skillet or pot over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs from the skillet and set aside.
In the same skillet, add blended tomato puree, tomato paste, and ground turmeric. Stir and cook the mixture over medium heat for 4–5 minutes until it thickens slightly.
Add water to the skillet and bring the sauce to a simmer. Carefully return the browned meatballs to the skillet, ensuring they are submerged in the sauce.
Cover the skillet and let the meatballs simmer gently for 25–30 minutes, stirring occasionally to prevent sticking.
A few minutes before serving, stir in the finely chopped green chilies and garam masala. Adjust salt to taste.
Serve hot with steamed basmati rice, naan, or flatbread. Garnish with extra chopped cilantro if desired.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.7 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 279 mg | 21% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2298 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
