Afghan Lamb Kofta Challow

Ingredients

• For the Lamb Koftas: For the Lamb Koftas:
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying
• For the Tomato Sauce: For the Tomato Sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) water 1 cup (240ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• For the Saffron Rice: For the Saffron Rice:
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• A pinch of saffron threads A pinch of saffron threads
• Salt, to taste Salt, to taste
• For Garnish: For Garnish:
• Fresh cilantro, chopped Fresh cilantro, chopped
• Slivered almonds, toasted Slivered almonds, toasted

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the lamb mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the lamb meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, heat 2 tablespoons of vegetable oil. Add the chopped onion and minced garlic, and sauté until golden brown.
5. 5.
   Add the ground ginger, ground turmeric, and ground cinnamon to the skillet. Stir well to combine with the onions and garlic.
6. 6.
   Add the canned diced tomatoes, tomato paste, water, salt, and pepper to the skillet. Stir to combine all the ingredients.
7. 7.
   Return the lamb meatballs to the skillet, ensuring they are submerged in the tomato sauce. Cover the skillet and simmer for 20-25 minutes, allowing the flavors to meld together.
8. 8.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water to a boil. Add the rinsed rice, saffron threads, and salt. Stir gently, then cover the pot and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and the water is absorbed.
9. 9.
   Fluff the cooked rice with a fork and remove from heat.
10. 10.
    To serve, place a generous portion of saffron rice on a plate and top it with the lamb koftas and tomato sauce. Garnish with fresh cilantro and toasted slivered almonds.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and of high quality. If desired, you can substitute ground beef or a combination of beef and lamb for a slightly different flavor profile.
• Saffron threads — To enhance the flavor and color of the saffron rice, soak the saffron threads in a tablespoon of warm water for 10 minutes before adding them to the rice.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes to the tomato sauce.
• If you prefer a smoother texture, you can blend the tomato sauce before adding the meatballs.
• Serve the Lamb Kofta Challow with a side of yogurt and naan bread for a complete Afghan dining experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the dish by adding vegetables such as bell peppers or peas to the tomato sauce for added color and nutrition.

Serving advice

Serve the Lamb Kofta Challow hot, with the saffron rice as the base, topped with the lamb koftas and tomato sauce. Garnish with fresh cilantro and toasted slivered almonds for an extra touch of flavor and texture.

Presentation advice

To present the dish beautifully, arrange the saffron rice on a large serving platter. Place the lamb koftas on top of the rice and pour the tomato sauce over them. Sprinkle with fresh cilantro and toasted slivered almonds. Serve with a side of naan bread and a bowl of yogurt for dipping.