📝 About This Recipe
A cornerstone of Afghan hospitality, Qormah-e-Kofta is a soul-warming stew featuring tender beef meatballs simmered in a rich, aromatic tomato and onion sauce. Infused with the warmth of coriander, turmeric, and black pepper, this dish exemplifies the balanced, non-spicy but deeply flavorful profile of Central Asian cuisine. It is a comforting masterpiece that transforms simple ingredients into a fragrant, velvet-textured delicacy perfect for family gatherings.
🥗 Ingredients
For the Kofta (Meatballs)
- 1.5 lbs Ground Beef (85% lean for best texture)
- 1 medium Yellow Onion (grated and squeezed dry of excess liquid)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ground Coriander
- 1 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt
- 1/4 cup Fresh Cilantro (very finely chopped)
For the Sauce (Qormah)
- 1/4 cup Vegetable Oil (or ghee for a richer flavor)
- 2 large Yellow Onions (finely diced)
- 2 tablespoons Tomato Paste
- 2 medium Fresh Tomatoes (pureed or finely grated)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1.5 cups Water (hot water)
- 2 tablespoons Yellow Split Peas (optional; pre-soaked for 1 hour)
For Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 1-2 whole Green Chili (pierced with a knife for aroma)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, grated onion, minced garlic, ground coriander, black pepper, salt, and finely chopped cilantro.
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2
Knead the meat mixture by hand for at least 5 minutes. This breaks down the proteins and ensures the meatballs stay together without using breadcrumbs or eggs.
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3
Shape the mixture into smooth, round balls about the size of a golf ball (roughly 1.5 inches in diameter). Set them aside on a tray.
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4
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
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5
Add the diced onions to the pot and sauté until they are deep golden brown, approximately 10-12 minutes. This color provides the base flavor and dark hue for the sauce.
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6
Stir in the tomato paste and turmeric, cooking for 2 minutes until the paste darkens and becomes fragrant.
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7
Add the pureed fresh tomatoes and ground coriander. Cook for 5 minutes until the oil begins to separate from the tomato base.
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8
Pour in the hot water (and split peas if using). Bring the sauce to a gentle simmer and season with a pinch of salt.
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9
Carefully place the meatballs into the simmering sauce in a single layer. Do not stir immediately to avoid breaking them.
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10
Gently shake the pot to submerge the meatballs in the liquid. Cover with a tight-fitting lid.
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11
Reduce heat to low and simmer for 30-35 minutes. Halfway through, you can gently turn the meatballs with a wooden spoon.
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12
During the last 10 minutes of cooking, add the whole green chilies for a subtle floral heat.
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13
Once the sauce has thickened and the meatballs are cooked through, taste and adjust salt if necessary.
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14
Remove from heat and let the stew rest for 5 minutes. Garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Always squeeze the liquid out of your grated onions for the meatballs; excess moisture causes them to fall apart. For the most authentic flavor, brown your onions deeply—almost to the point of caramelization—but do not let them burn. Kneading the meat for several minutes is the 'secret' to the bouncy, tender texture of Afghan kofta without using fillers. If the sauce is too thin, simmer uncovered for the last 10 minutes to reduce it to a thick, gravy-like consistency. Substitute ground lamb for half of the beef if you want a more traditional, richer flavor profile.
🍽️ Serving Suggestions
Serve alongside 'Challow', the traditional Afghan white basmati rice with cumin. Pair with warm 'Naan-e-Afghani' or any flatbread to soak up the delicious gravy. Include a side of 'Salata' (finely diced cucumber, tomato, and onion salad with lemon juice). A dollop of thick Greek yogurt or 'Chaka' on the side balances the richness of the stew. Serve with a glass of 'Doogh', a refreshing Afghan yogurt drink flavored with mint and cucumber.