KUFTA BOZBASH
This recipe can be made in a stew (like what we will make in this recipe), with yogurt sauce, or with tahini. Kuftta can be eaten with rice especially if it is made in a stew, or in a sandwich when made without a sauce or stew. The meatballs can be made with a variety of meats (we will use lamb in this recipe), it can be made with chicken, beef, mutton, lamb, or a mixture of different meats. In India, a variation of this dish is cooked in a spicy curry sauce and eaten with rice or bread.
Ingredients
- 7 ounce chickpeas soaked in water over night
- 7 ounce lamp breast
- 2 cups water
- Green peas
- saffron
- 2 table spoons rice soaked in cold water for 1 hour
- 4 ½ ounce ounce sheep tail fat
- onion
- Tea spoon of Tumeric powder
- 4 plums
- 3 potatoes, wash and peel
- Dried mint
- bread
Instructions
- Put the water in a pot and bring to a boil, add the green peas and chickpeas.
- Continue cooking on low heat for about an hour
- Put the lamb meat and the tail fat with the onion in a meat grinder, then add salt and pepper, the rice and the Tumeric powder. Put the mixture in the fridge for 30 minutes
- Cut the plums into small chunks
- Dip your hand in warm water and shape the meat into big balls and stuff it with a piece of plum
- Put the balls into the stew and leave undisturbed and cover the pot.
- Cook on low heat for 15 minutes.
- Put the potatoes into the stew and the saffron
- Serve in deep bowl: put a meat ball with a potato and chickpeas
- Sprinkle with dried mint and bread
Nutrition
Calories: 160kcalSaturated Fat: 4.5gFat: 9gProtein: 10gCarbohydrates: 11g
Tried this recipe?Let us know how it was!