Beef Koftas (version 3) Recipe - Serves 6

Beef Koftas (version 3) Recipe


For the koftas:
680g (1 lb 8 oz) lean minced (ground) beef
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1/2 tablespoon (7.5ml) ground cumin
1/2 tablespoon (7.5ml) ground coriander
1/4 teaspoon (1ml) ground turmeric
1/2 teaspoon (2.5ml) salt
2 teaspoons (10ml) lemon juice
Cooking the koftas:
1 tablespoon (15ml) cooking oil
3 cloves of garlic, peeled and crushed
1 fresh green chilli, finely chopped
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1/4 teaspoon (1ml) ground turmeric
1/2 tin/can (200ml or 7 fl oz) chopped tomatoes
3 tablespoons (45ml) tomato paste (puree)
2 teaspoons (10ml) lemon juice
1/2 teaspoon (2.5ml) salt
250ml (9 fl oz) cold water


Making the koftas:
Put the beef into a large mixing bowl, sprinkle in the fresh ginger, garlic, ground cumin, ground coriander, ground turmeric, salt and lemon juice, mix well, split up the mixture into small balls, about 38mm (1 1/2 inches) across, and set aside
Cooking the koftas:
Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the garlic and fresh green chilli, mix well and stir-fry for 2 minutes
Add the cumin, coriander and turmeric, mix well and cook for 1 minute, stirring to stop the ingredients from sticking and burning
Add the tomatoes, tomato paste, lemon juice, salt and water, mix well and bring to a boil
Add the meatballs that you made, carefully spoon the liquid over the meatballs, bring to a good simmer, reduce the heat to maintain the simmer and simmer for 15 minutes, gently stirring
Make sure that the koftas are well cooked, cooking for longer if needed
Turn the heat up to high and cook for longer if the sauce is too runny for you
Serve hot on rice

Recipe submitted on 17 June 2019

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