Kofta Keema (Meat sauce)
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup corn, peanut or vegetable oil
- 1cup finely chopped onions
- ½pound ground beef
- ½cup water
- 2tablespoons tomato paste
- 1tablespoon finely minced garlic
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
295 calories; 25 grams fat; 5 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 351 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a saucepan and add onions. Cook, stirring, until golden brown. Add meat and cook, chopping down with edge of a heavy metal spoon, until meat loses raw look.
- Step 2
Add the water and continue cooking, stirring often, until liquid is reduced by about half. Stir in tomato paste. Continue cooking about 5 minutes and add garlic. Cook, stirring often, about 5 minutes more or until reduced to about 2 cups. Add salt and pepper. Keep hot until ready to use. Serve with aushak (scallion dumplings).
Private Notes
Comments
Ground cumin, coriander and turmeric really help this dish.
Ditto Beach Dog's comment. Also needs a bit of heat. It's also very common to add about 1/2 cup of frozen peas (1 cup to 1 lb of ground beef or lamb) for this dish. Oh, and about an inch of finely minced fresh ginger and two or three cloves of garlic is an absolute requirement. Probably the most famous dish from Hyderabad.
Add 1 tsp crushed coriander seeds, 1 tbsp chopped fresh ginger with the garlic.
Sauce for authentic aushak uses ground lamb (versus beef, which is not readily available in Afghanistan) and cinnamon (not cumin, turmeric, coriander or peas). The cinnamon adds an unusual and exotic note to the otherwise savory flavors.
Ditto Beach Dog's comment. Also needs a bit of heat. It's also very common to add about 1/2 cup of frozen peas (1 cup to 1 lb of ground beef or lamb) for this dish. Oh, and about an inch of finely minced fresh ginger and two or three cloves of garlic is an absolute requirement. Probably the most famous dish from Hyderabad.