Recipe courtesy of Nora Restaurant and Bar

Kofta Chalao

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 6 servings
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1 1/2 pounds ground beef

2 teaspoons breadcrumbs 

1 1/2 teaspoons ground coriander 

1 teaspoon ground cumin 

2 cloves garlic, chopped 

1 medium onion, finely chopped 

1/4 bunch cilantro, chopped 

Salt and black pepper 


6 teaspoons cooking oil

1 medium onion, chopped 

2 cloves garlic, chopped 

1/3 cup tomato paste 

1/3 cup yellow split peas 

1 teaspoon ground coriander

1 teaspoon paprika 

1 teaspoon ground turmeric 

8 to 10 dried plums 

2 small sweet peppers, chopped 

2 plum tomatoes, chopped 

1/4 bunch cilantro, chopped 

Salt and black pepper

6 cups cooked white basmati rice (chalao)


  1. For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
  2. For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
  3. Serve with the basmati rice.