This is one of my favourite dishes of all time. I only eat it once or twice a year though.
Traditionally made with camel meat, it is a delicious variation on conventional meatballs.
It is a beautfiful blend of lamb meat, rice, onions, garlic and fresh herbs cooked in a tomato sauce.
You need (serves 3-5)
1/2 kg lean lamb mince
1/2 cup rice (crushed in a morter and pestle to fine granules but not a powder)
Large handful of each corriander and dill (can also add parsely)- chopped
One large clove of garlic
3 medium onions- chopped
Salt and pepper to taste (approx 1 teaspoon salt)
One can of chopped tomatos, one medium chopped onion, and one minced clove of garlic and one tablespoon of butter for tomato sauce.
Pulse onions and garlic in the food processor until smooth, add the meat, and process a few times until almost smooth, then add the remaining ingredients, until a smooth sausage meat like consistency is achieved.
Shape mix into approx 3 cm balls and deep fry until brown and crunchy. Strain and set aside.
Now make the tomato sauce by sauting the onion in some oil and one tablespoon of butter. The onion should not change colour, just fragrant. Once done, add tomato, garlic and about 2- 3 cups of water. Season with salt and pepper.
Cook the tomato sauce slowly for about 10 mins before adding the meatballs. Add into the sauce and cook until the rice is cooked all the way in the koftas. You may need to add more or less water. If too watery cook uncovered before the rice is fully cooked.
I added peas at the end for some vegetables, you can add potatos or carrots as well.
Serve with rice and enjoy!
If your tomatos are not fresh or full of flavour, you may enhance the sweetness by adding one tablespoon (more or less to taste) of sugar
Add some chopped some chopped corriander to the sauce at the end.
This same recipe can be modified by adding some curry powder to the sauce for a spicy twist/