Kufta Chalau Recipe
Kufta chalau (Afghan cutlets). To be honest, I didn’t even expect that it would turn out so delicious. And what aromas were floating in the kitchen during cooking. Definitely-it’s worth a try.
Servings
4
Cook Time
70minutes
Servings
4
Cook Time
70minutes
Ingredients
For kufta cutlets:
For the course (sauce):
Instructions
  1. To prepare the cutlets, the beef must be twisted into minced meat. Then chop the onion, hot pepper and coriander (I also did it in a meat grinder), garlic on a garlic press.
  2. Add chopped vegetables, all spices and salt to the minced meat. Mix well and beat off the minced meat. Cover it and put it in the refrigerator.
  3. For the sauce, the first thing you need to put the lentils to cook, for this you need to wash it and pour it into boiling slightly salted water. Cook until almost ready.
  4. Cut the onion into thin feathers, heat the oil in a deep bowl and fry the onion on it until golden brown. I cut the tomato in half, removed the tail and grated the pulp to the skin. Add the resulting tomato mass to the onion, a pinch of sugar and let it warm up together for 2 minutes. Then add all the spices, salt and crushed garlic, pour in a glass of boiling water, cover with a lid and cook over low heat for 10-15 minutes.
  5. Put the lentils in a colander and let the water drain. Make cutlets from minced meat. I got 8 pieces of them, each weighing 89 grams.
  6. Put the cutlets in the boiling sauce, cover with a lid and simmer for 10 minutes. Turn them over carefully once.
  7. Then add the lentils to the same place, mix gently and simmer over low heat for another 10-15 minutes.
  8. Serve hot (although they are delicious in cold form)). Thanks to bettan for the recipe.
  9. Ready-made kufta chalak is usually served with white rice, you can add pickled vegetables. In this combination, the dish turns out to be insanely delicious, fragrant and very satisfying.
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