Kofta challaw (Meatball curry with rice)

SERVES 6

“The meatballs in this dish are not the round balls usually associated with kofta, but a slightly flat patty shape, which is common in Afghan cuisine,” says Ayubi.

4 large ripe tomatoes, quartered

1 garlic clove, coarsely

chopped

125 ml (½ cup) sunflower oil 1 large onion, finely diced 1 tsp white sugar

1 tsp curry powder

2 tbsp white vinegar

1 tbsp tomato paste

CHALLAW (FLAVOURED RICE) 370 gm (2 cups) sella basmati rice (see note), soaked for 2-3 hours

1 tsp bruised green

cardamom pods 1 tsp cumin seeds 125 ml (½ cup) sunflower oil KOFTA 1 large onion, coarsely chopped 1 long red chilli, coarsely chopped 1/2 bunch coriander, small leaves and stems, coarsely chopped, plus extra leaves to serve 1 garlic clove, coarsely chopped 250 gm fatty minced lamb 250 gm lean minced beef 1 tsp coriander seeds, ground

1 For the challaw, bring 2 litres (8 cups) water to the boil in a large saucepan. Drain rice, rinse under cold running water until water runs clear, then add to the boiling water with 1 tbsp salt. Boil rice until parboiled and grains seem to have doubled in length (5-6 minutes).

2 Drain rice, then return to the pan. Add cumin, cardamom and 1 tbsp salt, and stir gently to combine with a large, flat slotted spoon. Add oil and

11/2 cups hot water, and stir gently to coat rice. Cover with a lid and cook over high heat for 5-6 minutes, or until steam escapes from beneath the lid; this is a critical step in preparing the rice to avoid it overcooking and becoming gluggy. Once you see the steam, reduce the heat to low and cook for 20 minutes. Serve with your favourite sauce-based dish.

3 For the kofta, line a tray with baking paper. Finely process onion, chilli, coriander and garlic in a food processor.

Add 60ml (¼ cup) water and process to a fine paste. Place minced lamb and beef in a large bowl with the paste. Add ground coriander, 2 tsp salt and 1 tsp freshly ground black pepper. Combine well with your hands until ingredients are fully incorporated and the mixture is slightly sticky (5 minutes). Divide mixture into 12 equal portions and shape into 7.5cm patties. Refrigerate until slightly firm (30 minutes).

4 Meanwhile, process tomato and garlic in a food processor to a fine paste. Heat oil in a large saucepan over high heat and fry onion, stirring occasionally until golden brown (5 minutes). Add tomato mixture and fry until fragrant (2 minutes). Stir in the sugar, curry powder, vinegar and 2 tsp salt, or to taste, and cook for another minute. Add tomato paste and stir well to combine. Add 750ml (3 cups) water, bring to the boil, then reduce heat to medium.

5 Add kofta to sauce, shaking pan gently from side to side to make sure they are submerged. Increase heat to high and bring to the boil, then reduce heat to medium. Cover and simmer until sauce has reduced and thickened, and is rich in colour (20-25 minutes). Serve kofta over challaw garnished with extra coriander leaves.

Note Sella (or golden) basmati rice is available from select supermarkets. If unavailable, substitute regular basmati.