Kofta Recipe (Pakistani Beef Meatball Curry)
This Kofta Recipe (Pakistani Beef Meatball Curry) is a quick and easy curry prepared with baked juicy and succulent meatballs.
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Ingredients
The Koftas (Meatballs)
- 1 lbs ground beef (see notes)
- ½ onion
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- 1 green chilies
- ¼ cup cilantro
- 1 slices white bread
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
The Curry
- ¼ cup cooking oil
- 1 onions
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 2 roma tomatoes
- ½ cup yogurt
- ½ teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- 1 green chilies
- ¼ cup cilantro
Instructions
The Koftas (Meatballs)
- Preheat the oven to 400° F.
- Put the onion, garlic, ginger, green chilies, and cilantro in a food processor and grind to a paste.
- Add in the bread and powdered spices and pulse till everything is well mixed.
- Add the ground beef and pulse just until all the ingredients are combined (see notes).
- Let the mixture marinate in the fridge for 30 minutes.
- Shape the mixture into 24 equal meatballs and place them on a baking tray (see notes)
- Bake them for 15 minutes (see notes).
The Curry
- Heat the cooking oil.
- Dice the onions and saute them till they are a medium brown.
- Add the garlic paste and saute for 30 seconds.
- Add the chopped tomatoes to the pot and fry just till they start to release water.
- Add all of the spices and some water, cover, and cook for 15 minutes.
- After 15 minutes, let the water evaporate, and add the green chilies.
- Start roasting the mixture and add in the yogurt, a few spoonfuls at a time (see notes).
- Once you have a thick, puree-like consistency to the curry and the oil has separated, add 2 cups of water (see notes).
- Add the koftas and ginger, cover, and simmer for 15 minutes (see notes).
- Uncover and cook on medium heat until the oil separates and rises to the top of the curry.
- Garnish with the chopped cilantro and serve.
Video
Notes
Ground Beef: The beef must have 20% fat to help the koftas bind together and be juicy and succulent.
Mixing the beef: Overhandling the ground beef can result in tough meatballs.
Shaping the Koftas: To prevent cracks, use a little oil on your palms to help make the meatballs smooth.
Baking The Koftas: Don't bake them for more than 15 minutes, as overbaking them will dry them out.
Yogurt: It's best to have your yogurt at room temperature before adding it to the curry. Add only 2-3 tablespoons at a time; once the curry adjusts to the cooler yogurt, add a bit more, and so forth, until all of it is incorporated. The result will be a smooth and creamy curry.
Oil separating: This is a common term in South Asian cooking and symbolizes a complete and finished curry. Once all the ingredients (onions, tomatoes, etc.) become a homogenous mixture, with no visible pieces floating around, the oil rises to the top in a thin layer. This is a way of knowing it's time to turn the stove off.
Nutrition
Serving: 1gCalories: 490kcalCarbohydrates: 13gProtein: 23gFat: 39gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 84mgSodium: 1093mgPotassium: 560mgFiber: 3gSugar: 5gVitamin A: 727IUVitamin C: 12mgCalcium: 99mgIron: 3mg
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