Kofta Chalao

March 8, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Ingredients:

For the kofta:

  • 1 1/2 pounds ground beef
  • 2 teaspoons breadcrumbs
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • 1 medium onion, finely chopped
  • 1/4 bunch cilantro, chopped
  • Salt and black pepper

For the sauce:

  • 6 teaspoons cooking oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1/3 cup tomato paste
  • 1/3 cup yellow split peas
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 8 to 10 dried plums
  • 2 small sweet peppers, chopped
  • 2 plum tomatoes, chopped
  • 1/4 bunch cilantro, chopped
  • Salt and black pepper

6 cups cooked white basmati rice

Directions:

For the kofta:

  • Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro, and 1 teaspoon each salt and pepper.
  • Form the mixture into 1-ounce balls.

For the sauce:

  • Heat the oil in a pot.
  • Fry the onions until translucent.
  • Add the garlic and 2 ½ cups water; bring to a boil.
  • Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper.
  • Add the kofta, then cover the pot and reduce the heat to a simmer.
  • Cook for 15 to 20 minutes.

Serve over rice!