Kofta Shurpa (uyghur Meatball Stew)

Kofta Shurpa is a traditional Uyghur meatball stew that is popular in Xinjiang cuisine. This hearty and flavorful stew is perfect for warming up on a cold day.

Halal Gluten Free Stew Xinjiang (Uyghur) Uyghur Cuisine Meatballs
Kofta Shurpa (uyghur Meatball Stew)

Ingredients

  • 500g ground lamb or beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 6 cups beef or lamb broth
  • 2 large carrots, sliced
  • 2 potatoes, diced
  • 1/2 cup tomato puree
  • 1/4 cup rice
  • 1/4 cup chickpeas, cooked
  • 1/4 cup raisins

Instructions

  1. In a large bowl, mix together the ground meat, onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, salt, and pepper. Form the mixture into small meatballs.
  2. In a large pot, bring the broth to a simmer over medium heat. Add the carrots, potatoes, tomato puree, rice, chickpeas, and raisins. Simmer for 10 minutes.
  3. Gently drop the meatballs into the simmering broth. Cover and cook for 30-40 minutes, or until the meatballs are cooked through and the vegetables are tender.
  4. Season with additional salt and pepper if needed. Serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large bowl Large pot Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serve the Kofta Shurpa with warm bread or steamed rice.

Tips & tricks

For extra flavor, you can add a dollop of yogurt or sour cream on top before serving.

Cost

$15