PAKISTANI BEEF KOFTA CURRY (MEATBALL CURRY)
Beef Kofta Curry, or simply kofte, is a traditional Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the authentic flavor of old-fashioned kofte but it's made in an easier, more approachable way.
Provided by Izzah Cheema
Categories Main Course
Time 1h20m
Number Of Ingredients 38
Steps:
- Combine the onion, green chili pepper, cilantro leaves, and mint leaves (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. Then add the rest of the ingredients listed under meatballs (including the meat) and process to combine for about 30 seconds or just until mixed.
- Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. It should make around 25 meatballs. Set aside.
- Rinse your food processor. Then use the pulse function again to chop the onion. Remove and set aside. Then chop the tomatoes and green chili pepper. Set aside.
- Heat a large, heavy bottomed pan over high heat. Add the oil and whole spices, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Lower the heat to medium-high. Add the garlic and ginger & sauté 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.
- Add 2 cups water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
- Raise the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Lower 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 hard-boiled eggs, if desired.
Nutrition Facts : Carbohydrate 17 g, Protein 24 g, Fat 39 g, SaturatedFat 11 g, Cholesterol 123 mg, Sodium 1657 mg, Fiber 4 g, Sugar 6 g, Calories 513 kcal, ServingSize 1 serving
PAKISTANI MEATBALLS WITH GRAVY (KOFTAY)
This is Pakistani meatballs recipe. Serve this classic dish hot with pita bread or naan.
Provided by SRECIPE
Categories World Cuisine Recipes Asian Pakistani
Time 1h
Yield 3
Number Of Ingredients 16
Steps:
- In a medium bowl, mix lean ground beef, half of the onions, chili powder, black pepper, cloves, cumin and cardamom. Shape the mixture into approximately six 2 inch meatballs.
- In a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. Mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. Place the meatballs into the mixture. Reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.
Nutrition Facts : Calories 606.5 calories, Carbohydrate 31.6 g, Cholesterol 119.1 mg, Fat 32.6 g, Fiber 8.7 g, Protein 45.8 g, SaturatedFat 11.9 g, Sodium 234.6 mg, Sugar 10.4 g
KOFTA CURRY (MEATBALLS)
Make and share this Kofta Curry (Meatballs) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Koftas:.
- Combine minced meat with all kofta ingredients.
- Shape into balls.
- shallow fry till golden brown.
- put aside.
- for Curry:.
- fry onions in a little oil, add ginger and garlic and fry together till golden brown.
- Add remaining Curry ingredients with enough water to make a gravy.
- Bring to a boil, add koftas and simmer for about 40-50 minutes.
- garnish with coriander and serve hot with naan bread or pitas or chapati.
Nutrition Facts : Calories 543.5, Fat 31.4, SaturatedFat 12.8, Cholesterol 195.2, Sodium 546, Carbohydrate 18, Fiber 3.1, Sugar 7.5, Protein 46.4
KOFTA MEATBALL CURRY
Koftas are usually served as an appetizer, this recipe is for a main dish. This is a recipe for those who like cooking. First the kaoftas are made and then cooked in a curry sauce.
Provided by Brian Holley
Categories Curries
Time 1h5m
Yield 20 koftas, 4 serving(s)
Number Of Ingredients 27
Steps:
- TO MAKE THE KOFTAS.
- In a pan place half of the meat with the ginger, garlic, and the water. Cook over medium heat till the water has evaporated. Remove from the heat and allow to cool.
- To the cooled meat add the rest of the meat, chilli, coriander leaves, mint leaves and the salt.
- In a blender blitz the meat till fine.
- Form the mixture into walnut sized balls with your hands.
- TO MAKE THE CURRY SAUCE.
- Heat the oil in a pan over medium heat and fry the onions till soft. Add the ginger and garlic and cook for 1 minute.
- Add the coriander, cumin, tumeric, and chilli powder, stir, add the tomatoes one by one, add the juice and stir. Cook till the mixture begins to dry out.
- Add the water salt, cardamoms, cloves, cinnamon and bay leaves, stir.
- Add the kofta balls, bring to the boil, reduce the heat and simmer for 5 minutes.
- Gently stir in the yogurt and almonds, cover and cook till the koftas are firm to the touch. Cook 10 minutes. Stir to prevent sticking.
- Stir in half of the coriander leaves.
- Serve garnished the rest of the coriander leaves.
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