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Pakistani Beef Kofta Curry (Meatball Curry) Recipe

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4.3 from 7 reviews

Traditional Pakistani Beef Kofta Curry features tender beef meatballs simmered in a richly spiced, aromatic tomato and yogurt-based sauce. This dish combines fragrant whole spices with fresh herbs and a balance of heat and tang, perfect to enjoy with naan, roti, or rice for an authentic South Asian meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings

Ingredients

Meatball Mixture

  • 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
  • 1/2-1 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)

Instructions

  1. Prepare Meatball Mixture: Combine the small onion, green chili pepper, cilantro, and mint leaves (if using) in a food processor. Pulse until the onion is finely chopped but not pureed. Add the garlic, ginger, ground beef, gram flour, egg, lemon juice, and all the powdered spices and salt for the meatballs. Process for 20-30 seconds just until all ingredients are mixed evenly.
  2. Form Meatballs: Lightly grease your hands with oil to prevent sticking and shape the mixture into meatballs approximately 1 ½ inches in diameter. Using a cookie scoop helps make uniform-sized meatballs quickly. Set aside about 25 meatballs.
  3. Prepare Curry Base: Rinse the food processor and pulse the large onion until finely chopped, then set aside. Next, blend the tomatoes and green chili pepper until smooth and set aside.
  4. Sauté Whole Spices and Aromatics: Heat neutral oil in a large, heavy-bottomed pan over medium-high heat. Add cumin seeds, cloves, cinnamon stick, bay leaf, and cardamom pods and let them sizzle for a few seconds releasing their aromas. Add the chopped onions and sauté, stirring frequently, for 8 minutes or until golden brown. Deglaze the pan with 2 tablespoons of water to loosen any browned bits.
  5. Add Garlic, Ginger, and Tomato Mixture: Add crushed garlic and ginger to the onions and sauté for another 2 minutes until the onions deepen in color. Pour in the blended tomato and green chili mixture, then mix in yogurt, cumin powder, coriander powder, red chili powder, turmeric powder, paprika powder (if using), and kosher salt. Cook for 4-5 minutes, stirring occasionally until the oil starts to separate from the mixture. Deglaze once more with 2 tablespoons of water and continue cooking until the oil separates again, indicating the spices and base are well cooked.
  6. Simmer Kofta in Curry: Add 2 cups of water and raise the heat to bring the curry to a boil. Then reduce the heat to the lowest setting. Once boiling stops, carefully arrange the meatballs in a single layer in the curry sauce. Increase heat to medium, cover the pot, and cook for 10 minutes.
  7. Continue Cooking Meatballs: Remove the lid, gently stir the meatballs to prevent sticking, then lower the heat to low-medium. Cover and let the kofta simmer for an additional 35 minutes, stirring once midway, until the meatballs are cooked through and tender.
  8. Finish and Serve: If needed, cook uncovered for a few more minutes to evaporate extra water and reach the desired sauce consistency. Taste and adjust salt if necessary. Sprinkle garam masala and fresh chopped cilantro leaves on top before serving. Serve hot alongside naan, roti, paratha, or steamed rice. Optionally accompany with hard-boiled eggs for extra richness.

Notes

  • Use full-fat ground beef for best flavor and moisture in meatballs.
  • Mint leaves are optional but add freshness to the meatball mixture.
  • Be careful not to overprocess onions in the meatball mix to avoid releasing too much water, which can make the meat mixture soggy.
  • You can shape meatballs up to 1 ½ inches; smaller meatballs will cook faster but yield more servings.
  • Deglazing the pan with water during curry base preparation helps develop rich flavor and prevents burning.
  • Simmering the meatballs gently in the curry ensures they remain tender and absorb the sauce flavors thoroughly.
  • The optional paprika or Kashmiri chili powder adds vibrant color without extra heat.
  • Adjust chili quantity according to your preferred spice level.
  • This dish pairs wonderfully with Indian breads or plain basmati rice.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Pakistani