📝 About This Recipe
Kofta-e-Sarkanda is a beloved Afghan classic, distinguished by its unique oval shape and the deep, earthy aromas of ground coriander and black pepper. Unlike round meatballs, these elongated 'Sarkanda' koftas offer more surface area for searing, resulting in a rich, caramelized exterior that yields to a tender, juicy center. Simmered in a vibrant, spiced tomato and onion reduction, this dish represents the heart of Kabul’s comfort food—sophisticated yet deeply soul-warming.
🥗 Ingredients
For the Kofta (Meatballs)
- 2 lbs Ground Beef or Lamb (80/20 fat ratio for best flavor)
- 1 large Yellow Onion (grated and squeezed of all excess liquid)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Ground Coriander
- 1 teaspoon Ground Black Pepper (freshly cracked)
- 1.5 teaspoons Salt (or to taste)
- 1 large Egg (beaten)
For the Sauce (Qurma)
- 1/4 cup Vegetable Oil (or ghee for extra richness)
- 2 medium Yellow Onion (finely diced)
- 1 cup Tomato Puree (freshly blended or canned)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Paprika (for color)
- 1.5 cups Beef or Vegetable Broth
- 2-3 pieces Green Chilies (slit lengthwise)
For Garnish
- 2 tablespoons Fresh Cilantro (chopped)
- 1/2 teaspoon Garam Masala (to sprinkle at the end)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground meat, grated onion (ensure it is dry), minced garlic, chopped cilantro, coriander, black pepper, salt, and the beaten egg.
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2
Knead the meat mixture vigorously with your hands for at least 5 minutes. This develops the proteins and ensures the koftas don't fall apart during cooking.
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3
Take a golf-ball-sized portion of meat and shape it into an oval (torpedo) shape, roughly 3 inches long. Repeat until all meat is used, placing them on a tray.
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4
Heat 2 tablespoons of oil in a large heavy-bottomed skillet over medium-high heat. Brown the koftas in batches, searing all sides until a dark golden crust forms. Remove and set aside (they don't need to be cooked through yet).
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5
In the same skillet (or a clean pot), add the remaining oil. Sauté the diced onions over medium heat until they are deep golden brown, which should take about 10-12 minutes.
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6
Stir in the turmeric and paprika, cooking for 30 seconds until fragrant. Add the tomato puree and cook until the oil starts to separate from the sauce.
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7
Pour in the broth and bring the mixture to a gentle boil. Season the sauce lightly with salt, keeping in mind the meat is already seasoned.
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8
Carefully nestle the browned koftas into the simmering sauce. Add the slit green chilies on top for a subtle heat.
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9
Reduce the heat to low, cover the pot tightly, and simmer for 25-30 minutes. The sauce should thicken into a rich gravy.
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10
Gently turn the koftas halfway through the simmering process to ensure they are evenly coated in the sauce.
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11
Once the meat is tender and the sauce has reached your desired consistency, turn off the heat. Let it rest for 5 minutes.
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12
Sprinkle with fresh cilantro and a pinch of garam masala before serving.
💡 Chef's Tips
Always squeeze the liquid out of the grated onions using a cheesecloth; excess moisture is the number one reason koftas break. If the meat feels too wet to hold its shape, add 1-2 tablespoons of chickpea flour (besan) to the mix. For a traditional smoky flavor, you can briefly char the koftas over a charcoal grill before adding them to the sauce. Avoid over-stirring the pot once the koftas are in the sauce; instead, gently shake the pot to move them. Using a mix of lamb and beef provides the perfect balance of flavor and texture.
🍽️ Serving Suggestions
Serve hot alongside Afghan Challow (white basmati rice with cumin). Pair with fresh Naan or Lavash bread to soak up the savory tomato gravy. Include a side of Salata (diced cucumber, tomato, and onion salad with lemon juice). A side of thick Greek yogurt or Afghan 'Chaka' helps balance the spices. Serve with pickled red onions and a wedge of lemon for brightness.