Pakistani Beef Kofta Curry (Meatball Curry)

• servings: 4 servings
• active time: 30 minutes
• total time: 1 hour 20 minutes

Ingredients

1 small onion (roughly chopped)

1 green chili pepper (such as Serrano or Thai chili) (roughly chopped)

1/4 cup packed cilantro leaves

1 tbsp mint leaves (optional)

1 1/2 tsp crushed garlic

1 tsp crushed ginger

1 lb ground beef (preferably full fat)

2 tbsp gram flour (besan) (sub chickpea flour)

1 egg (lightly whisked)

1 tsp freshly squeezed lemon juice

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp black pepper powder

1/2 tsp red chili powder

1/2 tsp garam masala

1 tsp kosher salt

1 large onion (roughly chopped)

2 medium tomatoes (roughly chopped)

1 green chili pepper (such as Serrano or Thai) (roughly chopped)

1/4 cup neutral oil

1 tsp cumin seeds

3 whole cloves

1 inch cinnamon stick

1 bay leaf

1-2 green cardamom pods

4-5 garlic cloves (crushed)

1/2 inch piece ginger (crushed)

3 tbsp plain, whole milk yogurt

1 tsp cumin powder

1 tsp coriander powder

1/2-1 tsp red chili powder

1/2 tsp turmeric powder

1/4 tsp paprika powder (or Kashmiri chili powder) (optional - for color)

1 1/2 tsp kosher salt

2 cups water

1/4-1/2 tsp garam masala

1-2 tbsp cilantro leaves (finely chopped)

Directions

Meatballs:

Combine the onion, green chili pepper, cilantro, and mint (if using) in a food processor. Use the pulse function to chop so that the onions are finely chopped but not blended. You don’t want the onions to break down too much and release water. Add the rest of the ingredients listed under meatballs (including the meat) and process for 20-30 seconds or just until mixed.

Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. You can also use a cookie scoop to make this go faster. It should make around 25 meatballs. Set aside.

Curry:

Rinse your food processor. Use the pulse function to finely chop the onion. Remove and set aside. Next, blend the tomatoes and green chili pepper. Set aside.

Heat oil in a large, heavy bottomed pan over medium-high heat. Add the whole spices and allow them to sizzle for a few seconds. Add the chopped onion and sauté, stirring often, for 8 minutes, or until golden brown. Deglaze the pan with 2 tbsp of water. Add the garlic and ginger and sauté for another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture. Deglaze once again with 2 tbsp of water and continue to sauté until the oil separates again.

Add 2 cups water and increase the heat to bring to a boil. Reduce the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.

Increase the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Reduce the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.

Sauté to evaporate water to make the kofte to desired consistency. Taste and add salt, if needed. Sprinkle in garam masala and cilantro. Serve hot with roti, naan, paratha, or rice. hard-boiled eggs, if desired.

Nutrition

• Calories: 513 kcal
• Total Fat: 39 g
• Saturated Fat: 11 g
• Cholesterol: 123 mg
• Sodium: 1657 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 24 g