Rice Kofta Simmered in Tomato Sauce

Ingredients

• •500 g minced beef
• •1/2 cup Egyptian rice, washed and soaked for 10 minutes
• •1/4 small onion, grated and squeezed dry
• •2 garlic cloves, crushed (one for the kofta, one for the sauce)
• •2 tbsp ghee (1 softened for the kofta, 1 for the sauce)
• •4 tomatoes, peeled, seeded, and pureed
• 2 cups beef broth (or hot water)
• •Salt to taste
• •1 tsp cumin
• •1/2 tsp ground cardamom

Steps

1. 1In a bowl, combine the minced beef with the drained soaked rice, squeezed onion, one crushed garlic clove, 1 tbsp ghee, salt, cumin, and cardamom. Knead by hand for 3-4 minutes until smooth and cohesive.
2. 2Shape into fingers or egg-sized balls. If the mix sticks, dampen your hands with water. Chill the pieces in the fridge for 10 minutes to firm up.
3. 3In a deep pot, heat 1 tbsp ghee, add the remaining crushed garlic and stir for 20 seconds. Add the pureed tomato, salt, and cumin, and simmer over medium heat for 5-7 minutes until the raw flavor cooks off and the sauce thickens and turns glossy.
4. 4Add the broth or boiling water to the sauce and bring to a boil. Gently lower the kofta pieces into the simmering sauce — don't stir vigorously or they'll break apart. Cover and reduce the heat to medium-low.
5. 5Simmer for 30-35 minutes. Halfway through, gently turn the kofta with a large spoon so it cooks evenly on both sides. The kofta is ready when the rice inside is fully cooked and the sauce has thickened to a glossy consistency.
6. 6If the sauce dries out before the rice is done, add 1/4 cup boiling water. If it's still thin at the end, uncover for the last 5 minutes. Serve with vermicelli rice.

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