How to Make Kofta Stew with Rice and Vermicelli?

Ingredients

• 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
• Recipe and method for making kofta stew with rice and vermicelli from a friend and cook on the What's Cooking Today site:
• Nancy Moussa
• Click on Nancy's name to visit her profile on our site

Method

1. Form the kofta into small balls and fry them in a little oil until they take on a light color.
2. In a second pot, sauté the crushed garlic in a little ghee until it just softens, then add the finely chopped fresh coriander.
3. After stirring, add the potatoes cut into medium cubes along with the tomato paste or sauce, water, the stock cube, spices, and salt.
4. Once boiling, gently add the kofta balls, and leave the stew on low heat until the potatoes are cooked.
5. Serve the rice with vermicelli alongside the kofta stew.
6. Nancy Moussa