Afghan Kofta ( Meatballs )
- 1 lb Ground beef 1 Onion finely minced 1 Green pepper finely minced 1 ts
- Clove garlic finely minced 1/2 ts Ground coriander seed Salt and pepper to
- taste
- Knead together the beef, onion, pepper, garlic and salt and pepper. Let
- stand 30 minutes to blend flavors. Form into 16 oval balls. String 4 on
- skewers alternating with a onion quarter, green pepper quarter and cherry
- tomato on each skewer.Grill about 5 minutes until browned, turn and grill
- other side. Served with spiced brown rice and a large piece of the flat
- Afghan bread.
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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---------- Recipe via Meal-Master (tm) v8.05
Title: Afghani Lamb with Spinach
Categories: Afghan, Harned 1994, Main dish, Nuts, Veal
Yield: 4 Servings
2 1/2 lb Lamb stew meat
-- preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
-- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*
*Roasted at 350 F. for about 3 minutes.
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the
onions; saute them for 2 minutes; then add the garlic and saute it for 1
minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and
cinnamon and saute the mixture for 1 to 2 minutes more, being careful not
to burn the onions or garlic. Add the tomatoes and veal stock and stir.
Cover the dish and bake at 350 F. for about 1 hour, until the meat is
tender and begins to break up. Remove the dish from the oven and add the
spinach, stirring until the spinach is wilted and blended in. Allow the
stew to cool slightly. Add the yogurt, lemon peel and salt to taste.
Sprinkle with roasted pine nuts.
Yield: 4 to 6 servings. Serve over rice pilaf.
From executive chef Phil Soroko of Someplace Special restaurant/McLean, VA.
In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway.
Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed
for you by Cathy Harned.
---------- Recipe via Meal-Master (tm) v8.05
Title: Afghani Lamb with Spinach
Categories: Afghan, Harned 1994, Main dish, Nuts, Veal
Yield: 4 Servings
2 1/2 lb Lamb stew meat
-- preferably leg
1/3 c Olive oil
3/4 lb Onions; diced large
4 ts Chopped garlic
2 ts Turmeric
1/4 ts Nutmeg
1/4 ts Ground cardamom
1 ts Crushed red pepper
-- or to taste
1/2 ts Cinnamon
32 oz Can tomatoes; drain & chop
1 c Rich brown veal stock or
1 c Rich beef stock
1/3 lb Fresh spinach; wash & drain
1/2 c Yogurt
1 tb Grated lemon peel
Salt; to taste
1/4 c Pine nuts*
*Roasted at 350 F. for about 3 minutes.
Sear lamb in the olive oil in a cast-iron skillet or Dutch oven. Add the
onions; saute them for 2 minutes; then add the garlic and saute it for 1
minute. Put in the turmeric, nutmeg, cardamom, crushed red pepper and
cinnamon and saute the mixture for 1 to 2 minutes more, being careful not
to burn the onions or garlic. Add the tomatoes and veal stock and stir.
Cover the dish and bake at 350 F. for about 1 hour, until the meat is
tender and begins to break up. Remove the dish from the oven and add the
spinach, stirring until the spinach is wilted and blended in. Allow the
stew to cool slightly. Add the yogurt, lemon peel and salt to taste.
Sprinkle with roasted pine nuts.
Yield: 4 to 6 servings. Serve over rice pilaf.
From executive chef Phil Soroko of Someplace Special restaurant/McLean, VA.
In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway.
Boston: Houghton Mifflin Company, 1986. Pg. 128. ISBN 0-395-42504-2. Typed
for you by Cathy Harned.
