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Home Ground Beef Recipes / Beef Mince Recipes

Pakistani Curried Kofta

by Gretel Shaw
December 27, 2021
in Ground Beef Recipes / Beef Mince Recipes
Pakistani Curried Kofta
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One of my favourite cuisines is Pakistani food. It’s a little different from North Indian food in that the use of spice is more subtle, the oil a little more than usual (but who cares when the food’s so delicious)! You will know the difference in this recipe for Pakistani curried kofta.

Pakistani Curried Kofta

Serves: 4 people
Cooking time: 30 minutes
Level: Novice
Print Recipe

Ingredients

  • Meatballs Ingredients
  • 1/4 cup of besan (chickpea flour)
  • 1/2 medium onion
  • 1-inch ginger, peeled and cut into pieces
  • 1 egg, lightly beaten
  • Salt as required
  • 1/4 teaspoon of chilli powder
  • 20 black peppercorns
  • 450 grams of ground mutton or beef
  • Tomato-Yoghurt Sauce Ingredients
  • 3 tablespoons of oil
  • 1/2 medium onion, chopped
  • 1/2 teaspoon of cumin, ground
  • 1/4 teaspoon of chilli powder
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of turmeric
  • 400 grams of pureed tomatoes
  • 2 cups of water
  • 1/2 cup of Greek or hung yoghurt
  • Salt to taste
  • 1 bunch of coriander leaves
  • 2 cups of boiling water

Instructions

Meatball Instructions

  1. Grind together the ginger and onion.
  2. Whisk it with the besan, egg, salt, chilli powder and peppercorns.
  3. Now add the minced meat. Fry a small pinch of the final mixture to check the seasoning.
  4. Once it is adjusted, make round balls of the mixture of about 1 and 1/2 inches in diameter. Place it on a parchment sheet. Cover and refrigerate.

Gravy Instructions

  1. In a heavy saucepan, put in the oil. Add the onion and saute until it turns golden. Now add the powders like cumin, chilli, paprika, turmeric.
  2. Continue to saute this on a medium flame. Then put in the tomatoes and increase the heat to medium-high. Continue to stir vigorously.
  3. Now add the water, remove the pot from the stove, and cool.
  4. Transfer the sauce to the blender; blend until smooth.
  5. Return the sauce to the pot, add the yoghurt and salt, and keep stirring until combined well.
  6. Now, place the meatballs in the gravy and cover with more boiling water with just enough to cover the meatballs.
  7. Bring the mixture to a low boil, reduce the heat, cover the pot and simmer for at least 20 to 25 minutes.
  8. Gently turn over each meatball. Replace the lid and simmer for another 20 minutes.
  9. Taste, add salt and serve hot after sprinkling a little fresh coriander.
  10. Serve on the side with basmati rice or naan.
Tags: Pakistani
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