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–+ servings
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Pakistani Kofta Curry

Yield: 4
Author: Shayma Saadat

Ingredients

Meatballs

  • 1/4 cup chickpea flour (see additional notes)1
  • 1/2 medium onion
  • 11 in length ginger, peeled and cut into 4 pieces
  • 1 egg, lightly beaten
  • 1/2 tsp sea salt, plus more if needed
  • 1/4 tsp ground cayenne, plus more if needed
  • 20 black peppercorns
  • 1 lb medium ground beef (not lean, as it will prevent the meatballs from binding)

Tomato yogurt sauce

  • 3 tbsp grapeseed oil (or other neutral oil)
  • 1/2 medium onion, chopped
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cayenne
  • 1/4 tsp smoked paprika (hot or sweet)
  • 1/4 tsp ground turmeric
  • 14 oz can crushed tomatoes
  • 2 cups water
  • 1/2 cup full-fat Greek yogurt (non-fat yogurt tends to curdle when cooked)
  • 1/2 tsp sea salt, plus more if needed
  • kettle of boiling water
  • 1 bunch fresh tarragon, cilantro (or other herb of your choice)

Instructions

Make the meatballs

  • In a mortar and pestle, grind the chickpeas, in batches, to a fine powder (or use chickpea flour); set aside.
  • In the bowl of a food processor, pulse the onion half and the ginger until a paste is formed.
  • In a medium bowl, whisk together the onion and ginger paste, chickpea powder, egg, salt, cayenne, and the peppercorns. Do a taste test of the seasonings by frying a teaspoon of the mixture with a bit of oil in a frying pan. Add more salt and cayenne pepper, as needed.
  • Pinch off a piece of the ground beef mixture and gently roll it in the palm of your hand to form a ball measuring about 1½-inches in diameter. Place on a parchment-lined baking sheet. Repeat with the remaining meat mixture. You will end up with approximately 21 meatballs. Cover the meatballs with a clean tea towel and refrigerate while you make the tomato yoghurt sauce.

Make the sauce

  • In a small stockpot or large heavy saucepan over medium heat, add the oil.
  • Add the onion, stirring occasionally until it begins to turn golden, 6 to 8 minutes.
  • Stir in the cumin, cayenne, smoked paprika and turmeric.
  • Cook, stirring frequently until fragrant, 1 to 2 minutes.
  • Stir in the tomatoes and increase the heat to medium-high (be careful, as the mixture will sputter).
  • Stir vigorously for 2 minutes.
  • Stir in the water, remove the pot from the stove, and allow to cool slightly.
  • Transfer the tomato sauce to a blender. Blend until smooth.
  • Return the sauce to the pot.
  • Add the yoghurt and salt, stirring until well combined.
  • Gently place the meatballs into the pot, leaving some space between each meatball.
  • Add enough boiling water from the kettle to just cover the meatballs.
  • Bring to a low boil, reduce the heat, cover the pot, and simmer for 25 minutes.
  • Gently turn over each meatball.
  • Replace the lid and simmer for 20 more minutes.
  • Taste and add salt, as needed.
  • Sprinkle with lots of fresh tarragon or your favourite herb and serve alongside basmati rice or bread.

Notes

  1. Can be replaced with 1/2 cup unsalted roasted chickpeas (found in Pakistani or Indian grocery stores)