Beef Kofta Curry
Beef Kofta Curry
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Serving: 4
Ditch the take-out and make this delicious curry at home instead – it comes together in under an hour. Serve with the traditional accompaniment of rice or naan, or even with thick slices of sourdough bread. Recipe adapted from the original developed by Life with Fariha.
Ingredients
Kofta
1 lb (500 g) Lean Ground Beef
½ cup (125 mL) fresh cilantro (coriander) leaves, chopped
1 tsp (5 mL) garlic paste or grated garlic
1 tsp (5 mL) ginger paste or grated gingerroot
2 tsp (10 mL) EACH garam masala, ground coriander and ground cumin
1¼ tsp (6 mL) salt
1 tsp (5 mL) sweet paprika
½ tsp (2 mL) pepper
Curry
2 tbsp (30 mL) canola or sunflower oil
1½ white onions, diced
3 cloves garlic, sliced
1 large tomato, diced
1 tsp (5 mL) EACH salt, garam masala, ground coriander and ground cumin
1 tsp (5 mL) mild ground red chili pepper (optional)
½ cup (125 mL) milk
2 to 4 whole green chili peppers, stems removed
Fresh cilantro (coriander) leaves
Directions
1. Kofta: Combine beef, cilantro, garlic paste, ginger paste, garam masala, coriander, cumin, salt, paprika and pepper in a large bowl. Gently mix with a fork (careful not to over-mix).
2. Roll meat mixture into 1½-inch (4 cm) meatballs. Place on a plate.
3. Curry: Heat oil over medium-high heat in a Dutch oven or enamelled cast-iron roaster. Cook kofta, in batches and turning as needed, for 5 minutes until browned all over. Transfer to a clean plate; set aside.
4. Add onions to pot and cook, stirring, for 5 minutes, until softened and browned. Add garlic; cook, stirring, for 2 minutes. Stir in tomato, salt, garam masala, coriander, cumin and ground red chili pepper (if using). Reduce heat to low, cover and simmer for 8 minutes.
5. Stir in milk, kofta with accumulated juices and green chili peppers and cilantro leaves to your taste. Cover and simmer for 5 minutes or until flavours are blended and a digital instant-read thermometer inserted into several meatballs reads 160°F (71°C).
