Pete Michell discovers the delights of Afghan food at the new Parwana Restaurant on Henley Beach Road. Flavour of Afghan food is characterised as mild and delicate and very aromatic. The Ayubi family
share their recipe for Kofta (meatballs) with us but we recommend you visit Parwana first to see how they're meant to taste! Also not to be missed are their mouth watering kebabs and fragrant desserts.

Kofta Ingredients:

Meatballs
1kg mince meat
1 medium onion, minced
1 green chilli, finely diced
1 teaspoon crushed black pepper
Salt to taste

Sauce
3 tomatoes, diced
1 onion, diced
Curry leaves
1 green chilli, chopped
Salt to taste
3 tablespoon oil
1 litre water

Combine all the ingredients for the meatballs in a large bowl. Using your hands, knead the mixture until it becomes smooth and sticky. It is essential that the ingredients are well kneaded to give the kofta its characteristic smooth texture and also to prevent the meatballs from breaking up during the cooking process. Using wet hands shape the mixture into balls 1 to 2 inches in diameter.
For the sauce, heat the oil in a pot over a medium to high heat. Add the diced onions and fry until lightly golden. Add the chopped chilli and curry leaves and fry for a further minute. Next add the diced tomatoes and salt. Stirring occasionally, cook the ingredients for a further 5 minutes. Add the water and bring to the boil. Add the meatballs one at a time. Cover the pot with lid slightly ajar. Turn the heat down to low and simmer gently for 40 minutes or until the sauce has reduced and is thick in consistency. Kofta is traditionally served with rice.
Serves 4 to 6