Kofta Keema (Meat sauce)
Published February 25, 1986
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
¼ cup corn, peanut or vegetable oil
1 cup finely chopped onions
½ pound ground beef
½ cup water
2 tablespoons tomato paste
1 tablespoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving
6 grams carbs; 40 milligrams cholesterol; 295 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 1 gram trans fat; 1 gram fiber; 351 milligrams sodium; 11 grams protein; 3 grams sugar
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.
Powered by
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.