Afghan Kofta
Gently spiced beef meatballs simmered in a bright, savory tomato sauce.
A DISH WITH A STORY
Kofta appears across Afghan home cooking in many forms—from meatballs in qorma to kofta kebabs grilled over fire. This saucy version is comforting, practical, and traditionally served with challaw rice or naan.
INGREDIENTS
6 servings- 1½ lbground beef
- 1small oniongrated and squeezed dry
- ½ cupchopped cilantro
- 2 tspground corianderdivided
- 1 tspground cumin
- 1½ tspsaltdivided
- ½ tspblack pepper
- 2 tbspneutral oil
- 1large onionthinly sliced
- 3garlic clovesminced
- 2 cupscrushed tomatoes
- 1 cupwater
METHOD
- 01
Mix the beef, grated onion, cilantro, 1 teaspoon coriander, cumin, 1 teaspoon salt, and pepper. Shape into 18 small meatballs.
- 02
Heat oil in a wide pot and brown the meatballs in batches. Transfer to a plate; they do not need to be cooked through.
- 03
In the same pot, soften the sliced onion for 8 minutes. Add garlic and remaining coriander; cook 30 seconds.
- 04
Add tomatoes, water, and remaining salt. Simmer uncovered for 10 minutes.
- 05
Return the meatballs and any juices to the sauce. Cover and simmer gently for 18–20 minutes.
- 06
Taste for salt and serve with challaw rice or warm naan.
THREE DETAILS THAT MATTER
- 1
Mix lightly for tender kofta.
- 2
A wide pan keeps the meatballs in one layer.
- 3
Simmer gently; a hard boil can break the meatballs.
