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Koftay {Pakistan}


Since we loved Omani Kofta with Zucchini Sauce so much, I decided to cook my version of a Pakistani Koftay as we continue in our Cooking Around the World Adventure. These are not grilled; instead they are simmered in a fragrant curry-tomato sauce with lentils. Please note that this is not a traditional recipe. I took lots and lots of culinary liberties. But, like their Omani counterparts, these were a hit!

I also loved that I was able to use some leftover grilled bell peppers and fresh tomatoes from my friends' garden. Thanks, Belle and Randy!

For the koftay
1 pound 96/4 organic, grassfed ground beef
1 T parsley, finely chopped (about a handful)
1 T cilantro, finely chopped
1 T basil, finely chopped
1 t oregano, finely chopped
1 t ground cinnamon
1 t ground coriander
1 t ground cumin
freshly ground sea salt
freshly ground pepper

Blend everything together in a large mixing bowl so that the spices and herbs are equally distributed.

For the curry
1 T minced garlic
6 peeled tomatoes (click for an easy how-to peel tomatoes)
1/2 t turmeric
1/2 t red chili powder
1 T parsley, finely chopped (about a handful)
1 T cilantro, finely chopped
1 T basil, finely chopped
1 t oregano, finely chopped
1 t ground cinnamon
1 t ground coriander
1 t ground cumin
freshly ground sea salt
freshly ground pepper
2 grilled bell peppers, peeled, deseeded, and diced 
1/2 C red lentils
2 C organic chicken broth
4 T plain yogurt

In a large, flat-bottomed pan, brown the garlic in a splash of olive oil. Add in the tomatoes and cook until they begin to form a tomato sauce. Form meatballs with the meat, tablespoon-sized, and drop them into the tomato sauce.

Season with the herbs and spices. Add in all of the ingredients - except for the yogurt - and stir so that the lentils and meatballs are complete submerged. Bring the pot to a boil, cover, and reduce heat to a simmer. Cook for 30 minutes. If the meatballs are firm and the lentils soft, remove from heat and stir in the yogurt. Serve hot with a side of flatbread.

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