Steps
- Grind 1 cup of uncooked short-grain white rice very finely, sifting and regrinding for three passes.
- Process 1 medium chopped onion, 5 large garlic cloves, and 3 cups of roughly chopped fresh parsley, cilantro, and dill until finely chopped.
- Mix with the ground rice, 450g of lean ground beef, 1½ teaspoons of salt, and ½ teaspoon of black pepper. Process in batches to a smooth paste.
- With oiled hands, shape into 1½-tablespoon fingers. Cover and refrigerate for 30 minutes.
- Meanwhile, heat 2 tablespoons of ghee and 2 teaspoons of vegetable oil in a saucepan over medium-high heat. Cook 1 small diced onion for 2 minutes, until fragrant.
- Add 400g of tomato sauce, 1 tablespoon of tomato paste, and ½ cup of boiling water. Simmer over low heat for 7-10 minutes, until thickened; season with salt, pepper, and cumin.
- Heat 1½in / 4cm of vegetable oil in a skillet over medium-high heat until shimmering, then reduce to medium. Fry the kofta in batches for 3-4 minutes, turning halfway, until browned; drain on paper towels.
- Bring the sauce to a gentle boil over medium heat and add the kofta. Cook for 5 minutes, until the centers reach 160°F / 71°C.