Beef Kofta Curry

Roast Duck
26/11/2014
Tomato and Onion Salad
01/12/2014

Beef Kofta Curry

Beef Kofta Curry

This is a lovely idea if you fancy a curry that’s a little bit different –  Beef Kofta Curry. The meatballs are tender and light, and you can actually taste the individual spices one by one, so I think this is more interesting than an average curry, but I am not going to pretend that making your own curry is always easy!

This recipe for Beef Kofta Curry is a really old recipe of mine that I knew how to make, and it is really up there with my favourites –  it is fun to make and you won’t have to marinade the meat for long time, although it’s always good to marinade well – this is how we get the fullest flavour and the process tenderises the meat too.  I never used a marinade until I started to cook curries, and now I marinade pretty much all meat for curries, most of the BBQ recipes and I use it for many other meat dishes too.

Indian food is always quite colourful, so don’t forget the importance of the colour of the spices, and also the way they garnish the food before they serve it.

Also, have you seen how they store their spices? Have a look below, what a lovely invention –  I have always had one of these spice containers, so most of my spices that I use often are handy ready for me to use, and the rest of the spices I put into empty jars. The secret to keeping spices lasting longer with the best flavour is to keep them air-tight and away from the light.

So let’s cook this beautiful Beef Kofta Curry:

Print Recipe
Beef Kofta Curry
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Curry
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 20 minutes
Servings
portions
Ingredients
For the meat balls
For the sauce
Course Main Course
Cuisine Curry
Prep Time 25 minutes
Cook Time 45 minutes
Passive Time 20 minutes
Servings
portions
Ingredients
For the meat balls
For the sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
For the meat balls
  1. In a large bowl, mix all the ingredients for the meat balls, then make about 20 balls around the size of a walnut, then keep in the fridge.
For the sauce
  1. On a medium heat in a shallow pan, add the ghee and then fry the chopped onion for 2 mins - keep tossing.
  2. Add the Cloves, cardamom, cinnamon stick and bayleaves and fry for another 2 mins.
  3. Now add the ginger & garlic with a little water, so that the garlic doesn't burn, and keep frying.
  4. Then add the turmeric, chilli powder, cumin, coriander and salt, and keep frying.
  5. Now add the yoghurt with the lemon juice and mix well. Cook for a further 10 mins.
  6. Add water then tomato purée, bring to the boil and then lower the heat.
  7. Now the sauce is done, slowly drop the meat balls into the sauce, and then cover. Shake the pan to make sure the meat balls will get covered with the sauce.
  8. Cover and then cook for 25 mins or until you see the oil rise to the top.
  9. Serve with fluffy rice or nice naan bread. Enjoy.
Recipe Notes

It is important to keep the meat balls in the fridge before you put them in the sauce.

Do not move the meat balls with a spoon or a fork as they may collapse.

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1 Comment

  1. jo gallop says:

    I am loving all your recipes Sally! This one is next on my list, hopefully this weekend. Kelly has Jamie’s family coming down at Easter and she is making for us all then as well, she made it for friends a while back and loved it!!!

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