A Taste of Africa/Dorinda Hafner 2002

Meatballs with Tomato and Yogurt (Kofta with Tomato and Yogurt)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6


INGREDIENTS:
1 pound (500g) lean ground beef or ground lamb 6 cloves garlic, crushed 1 yellow or white onion, diced
1 tablespoon tomato paste 2 eggs 1 tablespoon ground cumin
salt freshly ground black pepper 2 cups vegetable oil
10 to 12 tomatoes, blanched, peeled, and seeded 1/2 cup plain yogurt 4 fresh red chiles, finely chopped



1 In a deep bowl, combine the meat, garlic, onion, tomato paste, eggs, and cumin, and season with salt and pepper. Mix together thoroughly. Form into small balls the size of Ping-Pong balls.
2 Heat the vegetable oil in a deep skillet. Fry the meatballs in batches until brown and set aside. Blend or process the tomatoes to a puree. Put the fried meatballs in a large pan, pour the tomato puree over them, stir, and season to taste. Simmer gently for 10 to 15 minutes, or until cooked. Test doneness by cutting open 1 meatball. If it is still pink, the meatballs are not fully cooked.
3 Serve with bowls of yogurt and the chopped chiles.

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