How long can I store leftovers?

Store leftovers in an airtight container for up to 3 days in the refrigerator.

Can I make this dish ahead?

Yes, you can prepare the meat mixture and glaze ahead of time and store them separately in the fridge for up to a day before cooking.

Can I use only lamb or beef instead of both?

Yes, you can use only lamb or only beef, but a mix provides a more balanced flavor and texture.

What can I substitute for pomegranate molasses?

You can use a mix of balsamic vinegar and honey if pomegranate molasses is unavailable, though the taste will vary slightly.

Are there dietary tweaks for a less spicy version?

Use less cayenne pepper and increase paprika for a milder taste.

Spiced Afghan Koufta Asa with Pomegranate Molasses Glaze

Name: Spiced Afghan Koufta Asa with Pomegranate Molasses Glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g ground lamb; 250g ground beef; 1 medium onion; 3 cloves garlic; 1 inch ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/2 teaspoon paprika; 1/2 teaspoon cayenne pepper; Salt and pepper; 1/2 cup pomegranate molasses; 2 tablespoons honey; 1 tablespoon lemon juice; 1/4 teaspoon salt

A succulent Afghan lamb dish with sweet and tangy notes

Discover the rich flavors of Afghan cuisine with these spicy lamb meatballs glazed with pomegranate molasses, perfect for any occasion.

1 h 30 min
4
Intermediate

Ingredients

For the Afghan Koufta Asa

500g ground lamb

250g ground beef

1 medium onion

finely chopped

3 cloves garlic

minced

1 inch ginger

grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

Salt and pepper

to taste

For the Pomegranate Molasses Glaze

1/2 cup pomegranate molasses

2 tablespoons honey

1 tablespoon lemon juice

1/4 teaspoon salt

Preparation

Marinating the Koufta Asa

Combine ingredients

In a large bowl, combine the ground lamb, beef, onion, garlic, and ginger.

Add spices

Add the ground cumin, coriander, turmeric, paprika, cayenne, salt, and pepper.

Rest

Mix everything thoroughly, cover with plastic wrap, and let marinate in the refrigerator for at least 30 minutes.

Preparing the Glaze

Combine liquids

In a small saucepan over medium heat, combine pomegranate molasses, honey, lemon juice, and salt.

Heat and stir

Stir until all ingredients are well mixed and slightly thickened.

Ensure the glaze is not too thick or it will not coat the meatballs evenly.

Set aside

Remove from heat and set aside.

Cooking Process

Forming the Meatballs

Take the marinated meat mixture and shape it into golf ball-sized balls.

Browning the Meatballs

Heat a skillet over medium-high heat and add a splash of oil. Brown the meatballs on all sides.

Baking the Meatballs

Transfer the browned meatballs to a baking dish, cover with the glaze, and bake at 180°C (350°F) for 15-20 minutes.

Plating & Serving