Entree: Afghanistan – Hazarajat Highlands – کوفته افغانی ➤ Kufteh Afghāni (Hearty spiced lamb meatballs simmered in a savory tomato and onion gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 33 min

Total 53 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground lamb
- 1 large egg
- 1/2 cup (60 g) plain breadcrumbs
- 1/2 cup (30 g) finely chopped fresh cilantro
- 2 tbsp (8 g) finely chopped fresh mint
- 1 small onion, grated, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tsp (2.6 g) ground cumin
- 1 tsp (2.1 g) ground coriander
- 1/2 tsp (1.5 g) ground turmeric
- 1/2 tsp (1.2 g) ground black pepper
- 1/2 tsp (2.3 g) kosher salt, plus more to taste
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 can (14 oz (397 g)) (14 1/8 oz (400 g)) crushed tomatoes
- 1 cup (240 ml) beef or lamb stock (or water)
- 1 tsp (2 g) sugar (optional, to balance acidity)
- 1/4 tsp (0.5 g) red chili flakes (optional)
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 1 lb (454 g) ground lamb
- 1 large egg
- 1/2 cup (60 g) plain breadcrumbs
- 1/2 cup (30 g) finely chopped fresh cilantro
- 2 tbsp (8 g) finely chopped fresh mint
- 1 small onion, grated, approx. 4 oz (115 g)
- 2 cloves garlic, minced
- 1 tsp (2.6 g) ground cumin
- 1 tsp (2.1 g) ground coriander
- 1/2 tsp (1.5 g) ground turmeric
- 1/2 tsp (1.2 g) ground black pepper
- 1/2 tsp (2.3 g) kosher salt, plus more to taste
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 can (14 oz) (400 g) crushed tomatoes
- 1 cup (240 ml) beef or lamb stock (or water)
- 1 tsp (2 g) sugar (optional, to balance acidity)
- 1/4 tsp (0.5 g) red chili flakes (optional)
- Fresh cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground lamb, egg, breadcrumbs, chopped cilantro, mint, grated onion, minced garlic, cumin, coriander, turmeric, black pepper, and 1/2 tsp (2.5 ml) salt. Mix gently until just combined and form into 12 even meatballs.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Brown meatballs on all sides in batches, about 3 minutes per side; remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) oil and the thinly sliced onion. Sauté over medium heat until softened and lightly caramelized, about 8 minutes.
4. Add crushed tomatoes, stock, sugar, red chili flakes if using, and 1/4 tsp (1.25 ml) salt. Stir, scrape up any browned bits, and bring to a gentle simmer.
5. Return meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat until meatballs are cooked through and flavors meld, about 20–25 minutes.
6. Adjust seasoning with salt and pepper, garnish with fresh cilantro, and serve hot with steamed basmati rice or flatbread.

1. In a large bowl combine ground lamb, egg, breadcrumbs, chopped cilantro, mint, grated onion, minced garlic, cumin, coriander, turmeric, black pepper, and 1/2 tsp salt. Mix gently until just combined and form into 12 even meatballs.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Brown meatballs on all sides in batches, about 3 minutes per side; remove and set aside.
3. In the same skillet add remaining 1 tbsp (15 ml) oil and the thinly sliced onion. Sauté over medium heat until softened and lightly caramelized, about 8 minutes.
4. Add crushed tomatoes, stock, sugar, red chili flakes if using, and 1/4 tsp salt. Stir, scrape up any browned bits, and bring to a gentle simmer.
5. Return meatballs to the skillet, nestling them into the sauce. Cover and simmer over low heat until meatballs are cooked through and flavors meld, about 20–25 minutes.
6. Adjust seasoning with salt and pepper, garnish with fresh cilantro, and serve hot with steamed basmati rice or flatbread.