Kofta (Spiced Meatballs in Tomato Sauce)
The Quirky Foodster Team
Ingredients
- Ground beef or lamb (for the meatballs) — 600 g (1.3 lb)
- Small onion, grated and squeezed of excess liquid — 1
- Garlic cloves, minced — 2
- Chopped parsley — 2 tbsp (8 g)
- Ground cumin — 1 tsp (5 ml)
- Ground cinnamon — 1/2 tsp (2.5 ml)
- Salt — 1 tsp (5 ml)
- Black pepper — 1/2 tsp (2.5 ml)
- Onion, chopped (for the sauce) — 1
- Tomatoes, chopped, or 400 g (14 oz) canned tomatoes — 3
- Tomato paste — 2 tbsp (30 ml)
- Vegetable oil — 2 tbsp (30 ml)
- Water or stock — 500 ml (2 cups)
- Ground cardamom — 1/2 tsp (2.5 ml)
- Salt and pepper, — to taste
Method
- In a large bowl, combine all the meatball ingredients and mix well with your hands until evenly combined.
- Shape into small meatballs, about 3-4 cm (1.5 in) across, and set aside.
- Heat the oil in a large skillet over medium heat and sauté the onion until soft, about 5 minutes.
- Add the tomato paste and cook for 2 minutes, then add the tomatoes and cook for 8-10 minutes until the sauce thickens.
- Pour in the water or stock, add the cardamom, salt and pepper, and bring to a gentle simmer.
- Carefully lower the meatballs into the sauce in a single layer.
- Cover and simmer for 20-25 minutes, turning the meatballs occasionally, until cooked through and the sauce has thickened around them.
- Serve hot with kisra, rice or bread.
Introduction: Kofta is party food through and through – rich, spiced meatballs simmered in a thick tomato sauce, prepared for gatherings and celebrations where they are usually the first dish to disappear from the table.
Cultural Background: Kofta is party food through and through – rich, spiced meatballs simmered in a thick tomato sauce, prepared for gatherings and celebrations where they are usually the first dish to disappear from the table. The combination of warm spices and a deeply savoury sauce makes kofta a reliable crowd-pleaser at any South Sudanese celebration.
Tips: Handle the meat mixture gently when shaping the meatballs – overworking it makes them dense rather than tender. Simmer the meatballs gently rather than boiling hard, so they hold their shape in the sauce.
Variations: Add a pinch of chili flakes to the sauce for a spicier version. Shape the mixture into flattened patties instead of balls and pan-fry before adding to the sauce for a firmer texture. No authentic vegetarian version exists for this meat-based party dish.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Reheating: Reheat gently in a covered pan over low-medium heat, stirring occasionally, until piping hot throughout.
Nutrition: Approx. 290 kcal, 22 g protein, 18 g fat, 9 g carbohydrate, 2 g fibre per serving.
FAQs:
Q: Can I make the meatballs ahead of the party?
A: Yes, shape and refrigerate them a few hours ahead, or freeze raw meatballs for up to 2 months and simmer from frozen, adding extra time.
Q: Can I use ground chicken?
A: Yes, though the texture will be lighter; reduce the simmering time slightly to avoid overcooking.
- Ground beef or lamb (for the meatballs) — 600 g (1.3 lb)
- Small onion, grated and squeezed of excess liquid — 1
- Garlic cloves, minced — 2
- Chopped parsley — 2 tbsp (8 g)
- Ground cumin — 1 tsp (5 ml)
- Ground cinnamon — 1/2 tsp (2.5 ml)
- Salt — 1 tsp (5 ml)
- Black pepper — 1/2 tsp (2.5 ml)
- Onion, chopped (for the sauce) — 1
- Tomatoes, chopped, or 400 g (14 oz) canned tomatoes — 3
- Tomato paste — 2 tbsp (30 ml)
- Vegetable oil — 2 tbsp (30 ml)
- Water or stock — 500 ml (2 cups)
- Ground cardamom — 1/2 tsp (2.5 ml)
- Salt and pepper, — to taste
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