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Pakistani Beef Kofta Curry (Meatball Curry) Recipe

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3.9 from 3 reviews

Pakistani Beef Kofta Curry is a flavorful meatball curry featuring spiced ground beef meatballs simmered in a rich, aromatic tomato and yogurt-based gravy infused with traditional Pakistani spices. This hearty dish is perfect for serving with roti, naan, or rice for a comforting and satisfying meal.

Ingredients

Meatballs

  • 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) (substitute: 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

Curry

  • 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 to 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 to 1/2 tsp garam masala
  • 1-2 tbsp cilantro leaves, finely chopped

Instructions

  1. Prepare the Meatball Mixture: Combine the small onion, green chili pepper, cilantro, and mint leaves (if using) in a food processor. Pulse until the onions are finely chopped but not pureed, ensuring minimal water release. Add the crushed garlic, crushed ginger, ground beef, gram flour, whisked egg, lemon juice, cumin powder, coriander powder, turmeric, black pepper, red chili powder, garam masala, and kosher salt. Process for 20-30 seconds until the mixture is combined but not overworked.
  2. Form Meatballs: Lightly grease your hands with oil and shape the mixture into meatballs about 1 ½ inch in diameter. A cookie scoop can help speed this up. You should get approximately 25 meatballs. Set aside while preparing the curry.
  3. Prepare Curry Base: Clean the food processor and pulse the large onion until finely chopped. Remove and set aside. Next, blend the tomatoes and green chili pepper until smooth and set aside.
  4. Sauté Whole Spices and Onions: Heat the neutral oil in a large, heavy-bottomed pan over medium-high heat. Add cumin seeds, cloves, cinnamon stick, bay leaf, and cardamom pods. Let them sizzle for a few seconds to release their aroma. Add the chopped onion and sauté, stirring frequently, for about 8 minutes until golden brown. Deglaze the pan with 2 tablespoons of water.
  5. Add Aromatics and Tomato Mixture: Add the crushed garlic and ginger to the onions and sauté for another 2 minutes until the onions deepen in color. Incorporate the blended tomato and green chili mixture, followed by yogurt, cumin powder, coriander powder, red chili powder, turmeric powder, paprika (if using), and kosher salt. Cook for 4-5 minutes, stirring regularly, until oil begins to separate from the masala. Deglaze again with 2 tablespoons of water and continue to sauté until oil separates further.
  6. Add Water and Bring to Boil: Pour in 2 cups of water and increase heat to bring the curry to a boil. Once boiling, reduce heat to the lowest setting.
  7. Cook the Meatballs: Gently arrange the formed meatballs in a single layer in the curry. Increase heat to medium, cover the pan, and cook for 10 minutes. Then uncover and gently stir to turn the meatballs. Reduce heat to low-medium, cover again, and simmer for an additional 35 minutes, stirring once midway to ensure even cooking.
  8. Adjust Consistency and Finish: If the curry is too watery, increase heat and sauté uncovered to evaporate excess liquid until desired consistency is reached. Taste and adjust salt as needed. Sprinkle garam masala and finely chopped cilantro over the curry.
  9. Serve: Serve hot with roti, naan, paratha, or steamed rice. Optionally, garnish with hard-boiled eggs for additional richness.

Notes

  • Use full-fat ground beef for juicier, more flavorful meatballs.
  • Mint leaves add a fresh aroma but can be omitted if unavailable.
  • Pulse onions instead of blending to avoid wateriness in meatballs.
  • Simmering the meatballs gently in the curry ensures tenderness and flavor absorption.
  • Adjust red chili powder to your heat preference.
  • For a vegetarian variation, substitute beef with plant-based mince and adjust cooking time accordingly.

Find it online: https://yumntasty.com/pakistani-beef-kofta-curry-meatball-curry-recipe/