Koftas in a Tomato Sauce (Sulu Köfte)
Ingredients
- ½ kg. (1 lb. 2 oz.) minced lamb or beef
- ½ an onion, grated or very finely chopped
- 2 heaped tbsp. rice
- Small handful parsley, chopped
- 1 tsp. paprika
- 2 tsp. salt
- Freshly ground black pepper
- 2 large potatoes, cut into cubes
- 2 carrots, cut into cubes
- 3 large beefy tomatoes, chopped
- in blender, sieved and strained *
- Approx. 1.2 lt. (2 pints) water
- 1 tbsp. vegetable stock powder
- 1 tbsp. tomato purée
- Salt
- Freshly ground black pepper
- 2 tbsp. chopped parsley
- * Tinned chopped tomatoes can replace the fresh tomatoes, chop in blender, sieve & strain, omit the tomato purée, a tsp. of red pepper purée can be added
Method
In a large bowl, place the minced meat, onion, rice, parsley, paprika, salt and pepper. Knead until smooth. Break off pieces as large as a walnut in its shell and roll into balls.
Place 2 heaped tbsp. flour into a tin or bowl and put in the köfte. Shake until they are all nicely covered with flour. Take out and leave to one side on a plate.
Strain the tomatoes into a jug and make up to 1.4 lt. (2½ pts.) with the water. Pour into a medium sized pan. Using a small whisk, mix in the tomato purée, stock powder and seasoning. Sprinkle in 1 tbsp. of the chopped parsley. Put the pan on to boil.
When the sauce is boiling, gently put in the cubed potatoes, carrots and köfte. Simmer for about 20 minutes until the vegetables are cooked and the rice in the köfte has swollen. Check the seasoning in the sauce.
Serve in deep bowls and sprinkle over the remaining chopped parsley.