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

Method:

Form the kofta into small balls and fry them in a little oil until lightly browned.

In another pot, fry the crushed garlic in a little ghee until just softened, then add the finely chopped fresh coriander.

After stirring, add the potatoes cut into medium cubes, along with the tomato paste, water, stock cube, spices, and salt.

Once it comes to a boil, gently add the kofta balls and leave the stew over low heat until the potatoes are cooked through.

Serve rice with vermicelli alongside the kofta stew.

Recipe and method for making kofta stew with rice and vermicelli from a friend and cook on the What's Cooking Today site:

Click on Nancy's name to visit her profile on our site

#recipes #recipe # #what's_cooking_today

#kofta #kofta_casserole #stew #stews

How to Make Kofta Stew with Rice and Vermicelli?

Prep checklist