Kofta Curry

Name: Kofta Curry
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 500 g minced beef koftas; 2 onions; 2 tomatoes; 1 tsp garam masala; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Kofta Curry is a beloved staple in Pakistani home kitchens, a dish that transforms simple ingredients into a rich, comforting meal. It's a recipe passed down through generations, capturing the essence of family cooking where salt is judged by hand and fat is used without hesitation. This version is the one you’d find on any family table, cooked with an intuitive feel rather than strict measurements, and always intended for sharing.

The curry should be a harmonious blend of tender minced beef koftas, softened onions, and ripe tomatoes, all elevated by the warmth of garam masala. Each bite offers a depth that speaks to its home-cooked roots, with a texture that balances the heartiness of the meat and the silkiness of the sauce. It's a dish that invites everyone to gather around the table, savoring tradition with every mouthful.

Ingredients

500 gminced beef koftas
2onions
2tomatoes
1 tspgaram masala
3 tbspoil
to tastefine sea salt

Method

Begin by placing the 500 g of minced beef in a large mixing bowl. Add a generous pinch of fine sea salt and 1 teaspoon of garam masala. Use your hands to mix the spices thoroughly into the meat, ensuring an even distribution. This step is crucial for flavoring the koftas from the inside out.
Shape the seasoned meat mixture into small, even-sized balls, about the size of a golf ball. This will ensure they cook evenly. Set them aside on a plate while you prepare the base of the curry.
In a large, heavy-bottomed pan, heat 3 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the koftas in batches, ensuring not to overcrowd the pan. Brown each kofta on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. This browning step adds depth of flavor to the curry.
Remove the browned koftas from the pan and set them aside. In the same pan, add 2 finely chopped onions. Cook the onions, stirring frequently, until they become golden brown and translucent, which will take about 7-10 minutes. The onions should be soft and slightly caramelized, providing a sweet base for the curry.
Add 2 chopped tomatoes to the onions and continue to cook until the tomatoes break down and the mixture becomes a thick paste. This should take about 5-7 minutes. The tomatoes should lose their raw smell and integrate fully with the onions, forming the curry base.
Return the browned koftas to the pan, nestling them into the tomato-onion mixture. Add a splash of water to prevent sticking and to help the koftas cook through. Cover the pan with a lid and reduce the heat to low. Allow the koftas to braise gently for about 15-20 minutes, or until they are tender and cooked through. The sauce should be thick and clinging to the koftas.
Taste the curry and adjust the seasoning with more fine sea salt if needed. The sauce should be well-balanced, with the warmth of the garam masala coming through. Serve the kofta curry hot, garnished with fresh coriander if desired, alongside rice, bread, or a fresh salad for a complete meal.