Soups and stews
ChefNancy Moussa
How to Make Kofta Stew with Rice and Vermicelli?
To make kofta stew quickly and easily, here is this tried-and-tested homemade recipe.
Ingredients
Start here, then move straight into the method.
- Half a kilo of kofta
- 2 potatoes, or as desired
- 1 head of garlic
- Half a bunch of fresh coriander
- 1 tablespoon ghee
- 1 tablespoon vegetable oil
- 1 beef stock cube
- 3 tablespoons tomato paste
- 2 cups water
- A pinch of seven-spice
- A pinch of ground cinnamon
- A pinch of paprika, or sweet red pepper
- A pinch of dried coriander
- Salt to taste
Method
Follow the cooking sequence without leaving the page.
- Form the kofta into small balls and fry them in a little oil until they take on a light color.
- In a second pot, sauté the crushed garlic in a little ghee until it just softens, then add the finely chopped fresh coriander.
- After stirring, add the potatoes cut into medium cubes along with the tomato paste or sauce, water, the stock cube, spices, and salt.
- Once boiling, gently add the kofta balls, and leave the stew on low heat until the potatoes are cooked.
- Serve the rice with vermicelli alongside the kofta stew.
- Nancy Moussa
Recipe tags
Soups and stewsLevantGluten freeNut freeEgg free
