Kofta: Meat Balls
Introduction:
Kofta aka Koftay/Kufte (plural) is a popular dish in Middle Eastern, South Asian, and Mediterranean cuisines. It is made of ground meat (typically beef, lamb, chicken, or goat) or a mixture, which is then mixed with herbs, spices, and other ingredients and formed into balls or patties (in some regions). These balls are frequently cooked in a variety of different ways, including frying, grilling, and boiling in a sauce. Kofta has a long and diverse history, and its name is derived from the Persian word “kufta,” which means “pounded or ground.” It is also popular in South Asian cuisines, especially in Pakistan and some regions of India. In Pakistan, kofta is typically cooked with ground meat, spices, and herbs, in a yogurt-based sauce typically but some might make it with a tomato-based sauce. I prefer to make it with fatty minced beef and use yogurt instead of tomatoes for the sauce/curry. In this blog, I am sharing my style of making this delicious dish. I also have shared the whole technique on my YouTube Channel.
Ingredients for Meat Balls
Minced / ground beef: 2 pounds (fatty meat is better) for the right flavor.
Coriander seeds (powder): 1 teaspoons (tsp)
Onion: 2 small (finely crushed)
Fresh red (or green) chilies: 2 – 3 small
Red chili flakes: 1/4 teaspoon (tsp)
Red chili powder: 1/2 teaspoon (tsp) as I always love to be on spicier side but if you like to tame it down you can instead use paprika powder just to add color and flavor and not the heat.
Green mango powder: 1 teaspoon (tsp) optional
Black pepper powder: 1/4 teaspoon (tsp) preferably freshly ground, just to add that special aroma.
Salt: to taste
Preparation
In a mixing bowl add meat and combine it with crushed onions and finally chopped fresh red/green chilies together. Season the contents of the bowl with coriander powder, chili flakes, chili powder, salt, and green mango powder, and mix well so the flavors are evenly distributed.
Tip: When your hand comes clean from the mixture it would be the indication that the ingredients are well combined.
Add black pepper to the mixture make balls of around 2″ diameter, and set aside.
Ingredients for Curry
Onion: 2 small (finely crushed)
Yogurt:1- 2 cups
Garlic powder: 1 teaspoon (tsp)
Fresh red (or green) chilies: 1 – 2 small
Red chili flakes: 1/4 teaspoon (tsp)
Red chili powder: 1/2 teaspoon (tsp)
Turmeric powder: 1/2 teaspoon (tsp)
Black pepper powder: 1/4 teaspoon (tsp) preferably freshly ground, just to add that special aroma.
Oil: 1/2 cup
Salt: to taste
Water: 2 – 3 cups
Green coriander/cilantro: 3 – 4 tbsp for garnishing
Garam Masala: 1/2 tsp optional
How to Cook
Heat the oil in a pot. Add the crushed onion to the pot and let it cook on medium to low heat until the onions change their color from creamy to brownish (make sure not to go too brown). Add yogurt at this stage and keep on stirring. Other than salt and fresh coriander add all the other spices and stir well so that the spices don’t burn or overcook. When the oil separates and the mixture starts changing its color it’s time to add water to the pot. Let it simmer for 4 – 5 minutes. As the water evaporates and the sauce gets a bit thicker add meatballs to the pot and let it cook till the balls change their color (darker than before). Add salt. Just remember that if the sauce becomes too thick you can add a bit more water towards the end. It will take around 20-25 minutes. Kofta is ready to dish out. Garnish it with coriander (if adventurous you can chop some fresh green chilies and add too) and garam masala.
Serving Suggestions
This dish could be served with rice (boiled or pilau) or bread (preferably flat, like, roti, naan or pita)
My Tip: For my vegetarian friends you can make a meatless version. While keeping the same ingredients just replace the meat with 1-inch cubes of firm tofu. Follow the same technique and viola you will have an amazing tofu-based kofta curry.
