Beef Kofta in Coconut Tomato Curry
A delicious dish that combines Middle Eastern and South Asian flavors with juicy beef meatballs in a creamy coconut-tomato sauce.
Ingredients
For the Kofta
- 1 lb ground beef
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp chopped cilantro or parsley
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- to taste Salt & pepper
- 1 tbsp olive oil (for cooking)
For the Coconut Tomato Curry
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp curry powder or garam masala
- 1/2 tsp chili flakes (optional)
- 1/2 cup crushed tomatoes or tomato purée
- 1 cup full-fat coconut milk
- to taste Salt
- for garnish Fresh cilantro
Instructions
Preparation of Kofta
- In a bowl, mix all kofta ingredients until just combined—don’t overmix.
- Roll into small meatballs (about 1-inch).
- Heat oil in a skillet over medium heat. Sear koftas until browned on all sides (they don’t need to be fully cooked yet). Set aside.
Prepare the Coconut Tomato Curry
- In the same skillet or a clean pan, heat 1 tbsp oil/ghee.
- Sauté onions until soft and golden.
- Add garlic and ginger, cooking for another minute.
- Stir in turmeric, curry powder, and chili flakes. Let the spices bloom for about 30 seconds.
- Add crushed tomatoes and simmer for 5 minutes until slightly reduced.
- Pour in coconut milk and season with salt.
Simmer the Kofta
- Add the browned koftas back into the curry.
- Cover and simmer for 15–20 minutes on low heat until the koftas are fully cooked through and tender, and the sauce is rich.
Garnish & Serve
- Sprinkle with chopped fresh cilantro before serving.
Notes
Don’t overmix the kofta mixture; this keeps them tender. Adjust the spices according to your preference—add more chili flakes for extra heat! Use full-fat coconut milk for a creamier and richer sauce.