Kofta
🍅 Sixteen small oval beef-and-rice meatballs browned then simmered in tomato and green pepper sauce.
Ingredients
- 500 g minced beef, 5% fat
- 40 g dry white rice
- 150 g peeled onion: 50 g very finely chopped for meatballs and 100 g sliced for sauce
- 400 g plain tomato pulp
- 100 g washed deseeded finely chopped green pepper
- 20 g plain tomato paste
- 150 ml drinking water for sauce plus rice cooking water
- 15 ml sunflower oil: 10 ml meatballs and 5 ml sauce
- 2 finely grated garlic cloves
- 1 tsp ground coriander
- Half tsp ground cumin and small pinch ground cinnamon
- 10 g washed chopped parsley
- Up to 2 g salt and pinch black pepper
Preparation
Cook 40 g rice in water according to packet, about twelve minutes until tender. Drain, spread shallowly and cool around ten minutes; keep beef refrigerated.
Mix cold beef, cooled rice, 50 g fine onion, half garlic and spices and some salt. Shape sixteen small even oval meatballs and refrigerate fifteen minutes.
Use measured 10 ml oil to brown two batches around five minutes each, turning gently. This is not final cooking; reserve on a plate for partly cooked meat.
In sauté pan soften 100 g sauce onion in remaining 5 ml oil five minutes. Add remaining garlic and spices, paste, tomato pulp, pepper and 150 ml water; simmer five minutes, stirring.
Place meatballs in sauce, partly cover and simmer about twenty minutes. Check at least 75 °C at centre of largest and extend as needed; incorporated rice stays tender.
Taste sauce with clean spoon, adjust and divide four portions of four meatballs with equal sauce. Add parsley. Bread and sides excluded.