Afghanistan (week 1, 22-Feb-13)

Koftay

Koftay meat balls served with rice.

Recipe Koftay By Chef Fauzia

Ingredients:

• 600 grams of Lean Ground Beef (Keema)
• ½ cup of Dry Lentils (Dal)
• 2 large Onions (thinly slIced)
• 1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
• ½ tsp. of Black Peppers (Pisi Kaali Mirch) (freshly ground)
• ½ tsp. of Cloves (Loung)
• 1 tsp. of Ground Cumin (Pisa Zeera)
• 1 tsp. of Cardamoms Pods (Choti Ilaichi)
• 1 ½ tsp. Crushed Red Pepper Flakes (or to taste)
• 1 tsp. of Coriander Seeds (Saabut Dhania) (crushed)
• Salt (to taste)
• 1 tsp. of Ginger Paste (Pisi Adrak)
• 1 tsp. of Garlic Paste (Pisa Lehsan)
• 1 cup of Plain Yogurt
• 2 ½ cups of Water
• 1 tbsp. of Cooking Oil

Method:

In a medium bowl, mix together lean ground beef, onions, red chili powder, black pepper powder, cloves, cumin, and cardamoms. Shape the mixture into approximately six (2″) meatballs.

In a heavy saucepan or pot over medium heat, cook and stir the remaining onion in the cooking oil until they are tender.

Mix in the plain yogurt, lentils, ginger paste, garlic paste, coriander seeds, water, red peppers, and salt.

Place the meatballs into the mixture. Reduce the heat to low and cook for 30 minutes, or until meatballs are evenly browned and lentils are tender.

Recipe with thanks from www.karachifiods.com plus our variations.

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Comments by the clan

Score average overall

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Adam Polish taxi dude, and ship builder

Dindy Writer, educator and composer

Did not partake after our warnings of the chilli level

Jim Rock biter (Geologist), database analyst and programmer at HSD

Peter Programmer at HSD

Robin Retired public serpent engineer

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Left overs

Yep plenty of left overs, and the mix worked very well in pies, we made 20 pies from left overs.