Beef Kofta Curry (Pakistani Meatball Curry)

Ingredients

• 0.5 cup vegetable oil (for frying onions and cooking curry)
• 3 yellow onion (sliced)
• 1 tsp ginger garlic paste (for the curry base)
• 1 cup yogurt (for the curry base)
• 1 tsp cumin powder (for the curry base)
• 1 tsp coriander powder (for the curry base)
• 0.5 tsp turmeric powder (for the curry base)
• 0.5 tsp red chili powder (for the curry base)
• 0.5 tsp salt (for the curry base)
• 0.5 tsp garam masala (for finishing the curry)
• 500 g ground beef (1.1 lbs; ideally double-ground for finer texture)
• 2 tbsp onion paste (grinded)
• 1 tsp ginger garlic paste (for the meatballs)
• 3 tbsp yogurt (for the meatballs; keeps them tender)
• 1 tsp garam masala (for the meatballs)
• 1 tsp red chili powder (for the meatballs)
• 1 tsp coriander powder (for the meatballs)
• 1 tsp cumin powder (for the meatballs)
• 1 tsp salt (for the meatballs)
• 2 tbsp gram flour (roasted (besan))
• 2 green chilies (chopped, plus extra for garnish)
• 2 tbsp cilantro (chopped, plus extra for garnish)

Steps

1. 1

   Heat oil in a pot and fry the sliced onions on medium-high heat until they are golden brown.

2. 2

   Transfer the fried onions to a plate. Once slightly cooled, add a splash of water and blend them into a smooth paste using a grinder or small blender.

3. 3

   In a mixing bowl, combine the ground beef, 2 tbsp onion paste, ginger garlic paste, yogurt, garam masala, red chili powder, coriander powder, cumin powder, salt, roasted gram flour, chopped green chilies, and chopped cilantro. Mix well until the mixture is completely homogenous.

4. 4

   Scoop portions of the meat mixture and shape them into golf ball-sized meatballs. Ensure they are smooth and crack-free (you can use a little oil on your hands to help smooth them). Set aside.

5. 5

   In the same pot used for the onions, sauté the ginger garlic paste for the curry base. Add the remaining onion paste, yogurt, salt, red chili powder, cumin powder, coriander powder, and turmeric.

6. 6

   Cook the masala over medium heat, stirring occasionally, until the oil separates from the mixture.

7. 7

   Pour in 2 cups of water and bring the liquid to a boil over medium-high heat.

8. 8

   Reduce the heat to medium-low and gently place the meatballs into the curry. Cover the pot and cook on low heat for 15-20 minutes.

9. 9

   Avoid stirring with a spoon during the simmering process to prevent the meatballs from breaking; instead, simply tilt the pot 2-3 times to ensure even cooking.

10. 10

    Once the oil rises to the top, turn off the heat. Sprinkle with garam masala and garnish with fresh cilantro and sliced green chilies.

11. 11

    Serve the kofta curry hot with naan or rice.

Notes

Tips for success: Ask your butcher to double-grind the beef for a finer texture, or pulse the meat mixture in a food processor. If the meat mixture seems too wet, add a little more roasted gram flour. You can also add potatoes or peas to the curry if desired. To freeze, store the entire curry in an airtight container for up to 2 months, or freeze the shaped raw koftas separately.

Nutrition per serving

• main
• dinner
• Pakistani
• curry
• meatballs
• beef
• spicy
• one-pot