📝 About This Recipe
Kofta-e-Gosht is a quintessential Afghan comfort food, featuring tender, hand-rolled beef meatballs simmered in a rich, velvety tomato and onion sauce. Infused with the warm aromas of coriander, turmeric, and black pepper, this dish represents the soul of Kabul’s home-style cooking. What makes it truly special is the balance of savory meat and a vibrant, silky gravy that is perfect for soaking up with fresh naan.
🥗 Ingredients
For the Kofta (Meatballs)
- 1.5 lbs Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1 Yellow Onion (medium-sized, very finely grated and drained of excess liquid)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Ground Coriander
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Salt
- 2 tablespoons Chickpea Flour (acts as a binder)
For the Gravy (Qurma)
- 1/4 cup Vegetable Oil
- 2 Yellow Onion (medium, finely chopped)
- 2 tablespoons Tomato Paste
- 2 medium Fresh Tomatoes (pureed or very finely diced)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Ground Cumin
- 2 cups Beef Broth or Water (use broth for a richer flavor)
- 2-3 pieces Green Chilies (slit lengthwise)
For Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 teaspoon Garam Masala (sprinkled at the very end)
👨🍳 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 chickpea flour.
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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 needing eggs.
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3
Shape the mixture into small, round balls, roughly the size of a golf ball. Set them aside on a tray.
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4
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
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5
Add the finely chopped onions for the gravy and sauté until they are a deep golden brown, approximately 10-12 minutes. This color is crucial for the final gravy hue.
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6
Stir in the tomato paste and sauté for 2 minutes until it darkens slightly and smells sweet.
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7
Add the pureed tomatoes, turmeric, and cumin. Cook for 5-7 minutes until the oil begins to separate from the tomato base.
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8
Pour in the beef broth (or water) and bring the mixture to a gentle boil.
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9
Carefully drop the meatballs into the boiling sauce one by one. Do not stir immediately, as this may break the raw meatballs.
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10
Reduce the heat to medium-low, cover the pot, and let it simmer for 15 minutes.
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11
Uncover the pot and gently turn the meatballs. Add the slit green chilies.
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12
Continue to simmer uncovered for another 10-15 minutes, allowing the sauce to thicken to your desired consistency.
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13
Taste the sauce and adjust salt if necessary. Sprinkle the garam masala over the top and turn off the heat.
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14
Garnish generously with fresh cilantro before serving.
💡 Chef's Tips
Always drain the liquid from your grated onions using a sieve or cheesecloth; excess moisture will make the meatballs fall apart. Kneading the meat thoroughly is the secret to a 'bouncy' and cohesive texture without using breadcrumbs. If you prefer a smoother sauce, you can blend the sautéed onion and tomato mixture before adding the meatballs. For an authentic touch, add a few small peeled potatoes (qasid) to the sauce at the same time as the meatballs. Don't over-crowd the pan; if making a double batch, cook the meatballs in stages or use a wider pot.
🍽️ Serving Suggestions
Serve alongside 'Challow', the traditional Afghan white basmati rice with cumin. Pair with hot, fresh Naan or Lavash bread to scoop up the rich gravy. A side of 'Salata' (finely diced cucumber, tomato, and onion salad) provides a refreshing crunch. Offer a dollop of thick Greek yogurt or 'Chaka' on the side to balance the spices. A glass of 'Doogh' (savory yogurt drink with mint) is the perfect traditional beverage pairing.