Beef Kofta: Pakistani Style Meatballs in Gravy

A hearty dish of meatballs in a rich gravy. These koftas or meatballs are made of beef mince which must be further minced in a food processor with spices until a smooth paté texture is achieved. This process is very important as the meat's consistency will help the meatballs hold together as well as evenly distributing the spices within the mixture.

Beef Kofta

Serves 8

Ingredients for the Meatballs

1 kg Beef Mince

4 tbsp Chickpea Flour, roasted

4 tbsp Poppy Seeds, ground

1 tbsp Ginger Paste

2 tbsp Red Chili Powder

1 tsp Garam Masala Powder

2 tbsp Brown Onion Paste

½ cup Fresh Coriander Leaves

½ cup Fresh Mint Leaves

5 Fresh Green Chilies

1 tsp Salt

Procedure for the Meatballs

Put all ingredients into a food processor and mix together. Ingredients should be thoroughly blended together and the beef mince should be a smooth paste so that they can cook through in the curry.  Shape the meat mixture into balls one tablespoon at a time. Set aside until you prepare the curry.

Ingredients for the Gravy

½ cup Oil

Whole Garam Masala

1 tbsp Red Chili Powder

1 tsp Salt

1 tbsp Coriander Seed Powder

½ cup Brown Onion Paste

1 tbsp Ginger Paste

1 tbsp Garlic Paste

1 cup Yogurt

1 cup Water

Procedure for the Gravy

Heat the oil in a wide-bottomed pot to a medium-high heat. Add the whole garam masala to the oil and fry until the cumin seeds and bay leaf darken slightly, this should take 1 minute. To this add red chili powder, salt, coriander powder, onion paste, ginger paste and garlic paste and stir well. Cook the spices for 5 minutes. After 5 minutes reduce the heat to low and add the yogurt and cook for another 5 minutes, the oil will rise to the top of the gravy at this point. 


The gravy is now ready for the meatballs to be added. Add the meatballs very gently to the gravy, use a spoon to place them in the pan. The meatballs must be in a single layer, cook for 5 minutes, stir gently so as not to break the meatballs. Add the water to the pot, cover and cook on a medium heat for 15 minutes, stirring occasionally.

Serve with white rice or chapatti.


Photo: Kamran Khairi