Beef Kofta Curry Recipe

Overview

This beef kofta curry pairs tender ground-beef meatballs with a silky onion-tomato sauce flavored with ginger, garlic, cumin, coriander, and garam masala. The kofta are browned first for extra flavor, then finished gently in the sauce so they stay moist.

You can prepare the meatballs and curry in the same skillet, making this a practical meal for a weeknight. Serve it with basmati rice, naan, or another flatbread that can scoop up the sauce.

Ingredients

For the kofta

• 1 pound (450 g) ground beef, preferably 80–90% lean
• 1/4 cup (25 g) finely grated yellow onion, squeezed lightly to remove excess liquid
• 2 tablespoons chopped fresh cilantro
• 2 garlic cloves, finely grated or minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons plain breadcrumbs
• 2 tablespoons neutral oil, for browning

For the curry

• 2 tablespoons neutral oil or ghee
• 1 medium yellow onion, about 7 ounces (200 g), finely chopped
• 1/2 teaspoon fine salt, plus more to taste
• 3 garlic cloves, finely grated or minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon Kashmiri chili powder or mild paprika
• 1 can (14 ounces/400 g) crushed tomatoes
• 1 cup (240 ml) water or low-sodium beef stock
• 1/2 teaspoon garam masala
• 2 tablespoons heavy cream or plain yogurt, optional
• 2 tablespoons chopped fresh cilantro, for serving

How to make it

1. Mix the kofta mixture. Add the ground beef, grated onion, cilantro, garlic, ginger, cumin, coriander, garam masala, salt, pepper, and breadcrumbs to a bowl. Mix with your fingers or a fork just until evenly combined. Do not knead aggressively, or the meatballs can become dense.

2. Shape the meatballs. Divide the mixture into 16 portions, about 1 ounce (28 g) each. Roll each portion into a smooth ball with lightly damp hands. Set the kofta on a plate while you heat the skillet.

3. Brown the kofta. Heat 2 tablespoons oil in a large, deep skillet over medium-high heat. Add the kofta in a single layer, working in batches if needed. Cook for 6–8 minutes, turning every minute or two, until browned on several sides. They do not need to be cooked through yet. Transfer them to a clean plate.

4. Cook the onion. Reduce the heat to medium and add 2 tablespoons oil or ghee to the same skillet. Add the chopped onion and 1/2 teaspoon salt. Cook for 8–10 minutes, stirring often, until soft and golden at the edges. If the onion begins to stick or darken too quickly, add 1 tablespoon water and lower the heat.

5. Bloom the aromatics and spices. Add the garlic and ginger and cook for 1 minute, until fragrant. Stir in the cumin, coriander, turmeric, and chili powder. Cook for 30 seconds; the spices should smell aromatic but should not scorch.

6. Build the sauce. Pour in the crushed tomatoes and water or stock. Scrape up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then cook uncovered for 10–12 minutes, stirring occasionally. It is ready when it has thickened slightly and the raw tomato smell has faded.

7. Simmer the kofta. Return the browned kofta and any juices on the plate to the skillet. Spoon some sauce over them. Cover and simmer gently for 12–15 minutes, turning the meatballs once halfway through. Avoid a rapid boil, which can make the kofta tough and break them apart.

8. Check doneness. The sauce should cling lightly to the meatballs, and a kofta cut through the center should be cooked without a raw pink center. For the most reliable check, use an instant-read thermometer in the center of a meatball; ground beef should reach 160°F (71°C). If the sauce is too thick before the kofta are cooked, add 2–3 tablespoons water or stock.

9. Finish and serve. Stir in the garam masala. If using cream, add it now and simmer for 1 minute. If using yogurt, remove the skillet from the heat and stir the yogurt with 2 tablespoons hot sauce in a small bowl before adding it back; this helps prevent curdling. Taste and adjust salt. Scatter cilantro over the curry and serve hot.

Expert tips

• Use ground beef with some fat for tender kofta. Very lean beef works, but the meatballs will be less juicy.
• Squeeze excess liquid from the grated onion, but do not wring it completely dry; a little moisture helps the kofta stay soft.
• If you are unsure about seasoning, fry a teaspoon of the raw mixture in the skillet and taste it before shaping all the kofta.
• For a smoother curry, blend the cooked onion-tomato sauce before returning the meatballs. Let it cool briefly and blend carefully, since hot liquids expand.
• If a kofta cracks while browning, leave it undisturbed for another minute before turning it. A firm browned surface helps it hold together.
• For a milder curry, replace the chili powder with sweet paprika. For a hotter curry, add 1/2 finely chopped green chili with the garlic and ginger.
• Ground lamb can replace up to half of the beef. Ground chicken or turkey also works, but the kofta will be leaner; add 1 extra tablespoon breadcrumbs and monitor the skillet closely so they do not dry out.

Serving and storage

Serve the curry with basmati rice, naan, roti, or another flatbread. A spoonful of plain yogurt and extra cilantro can balance the warm spices.

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over medium-low heat with a splash of water or stock until the kofta and sauce are steaming hot throughout. You can freeze the cooked curry in an airtight container for up to 2 months; thaw it in the refrigerator overnight and reheat gently. Do not leave cooked beef at room temperature for more than 2 hours.

Frequently asked questions

Can I make beef kofta curry without browning the meatballs first?

Yes. Place the shaped kofta directly into gently simmering sauce and cook covered for about 18–22 minutes, turning them once if they are firm enough to handle. Browning adds flavor and helps the meatballs hold their shape, so it is preferable when you have time.

Why did my kofta fall apart in the curry?

The mixture may have been too wet, overmixed, or turned before the outside had browned. Squeeze excess liquid from the onion, include the breadcrumbs, mix only until combined, and brown the kofta gently before simmering them.

Can I prepare the kofta ahead of time?

Shape the raw kofta up to 24 hours ahead and refrigerate them covered. Keep them cold until cooking. You can also make the complete curry ahead and refrigerate it for up to 3 days; the sauce often becomes more rounded after resting.

How can I make the curry sauce less spicy?

Use sweet paprika instead of chili powder, omit fresh green chili, and add a little extra cream or plain yogurt at the end. Add dairy gradually so the sauce stays smooth.

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