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Beef Kofta Curry, or simply kofte, is a classic Pakistani curry made of tender meatballs simmered in a spicy, flavorful sauce. This recipe has all the traditional flavor of old-fashioned kofte but it’s made in an easier, more approachable way.
Pakistani Food vs Indian Food
Sometimes I get asked about the difference between Pakistani & Indian food.
Truth is, cuisine is not national; a man-made border won’t suddenly make you eat differently than your neighbor. There is plenty of overlap.
That said, there are distinct differences by region.
The majority of the food I grew up eating – the kebabs, pulaos, biryanis, and kormas – is Moghul-inspired and more popular in Pakistan and North India. This cuisine also happens to be more mainstream here in the West.
There is much more to the subject, but it’s safe to say that beef – because of cultural and religious reasons – is more commonly eaten in Pakistan. And that’s why I often refer to many of my beef recipes as ‘Pakistani’.
How to make Pakistani Beef Kofta Curry
To make kofta curry, you prepare the meatballs and then set them aside while preparing the curry. Bring the curry to a boil, then lower the heat and add the meatballs. Cover, stirring once in between to ensure even cooking, and allow to simmer until the meatballs are cooked through.
Koftas are traditionally deep-fried before simmering in the curry. In the interest of health and ease, I’ve omitted that step, relying instead on herbs and spices to give it vibrant flavor.
Speaking of spices, this recipe uses a fair amount of them. 50% of the ingredients are either whole or ground spices (yes, I calculated). But the spices are what give this dish so much flavor, not to mention differentiate this meatball curry from the rest of the world’s meatball dishes.
A few tips on making this kofta curry:
- I suggest you use full-fat ground beef instead of lean. The extra fat helps them bind.
- If you rinse your ground beef, or if you feel that your beef is watery, you’ll need to squeeze the excess water out and allow to strain in a colander before using.
- After forming the meatballs, you may cover with cling wrap and refrigerate overnight or even freeze them if you’d like to finish making the curry later.
- I’ve used beef, but you can easily substitute with ground chicken or lamb. If you feel it’s not holding up as well, try adding more chickpea flour or even breadcrumbs.
- Often, kofta curry is topped with boiled eggs, giving it a layer of hearty flavor. I like to boil them separately so that the curry isn’t infused with the scent of the eggs. Potatoes are another wonderful addition.
- Add 2-3 tablespoons of water before reheating on the stove or microwave as the curry thickens after cooling.
FAQs for Pakistani Beef Kofta Curry:
Q: How to avoid tough koftas (meatballs):
Exactly as written, the recipe delivers tender, moist koftas. However, over mixing or over cooking may result in tough koftas.
Q: How to double the recipe:
To double the recipe, simply double the ingredients for the kofta and the curry. If you’re concerned the whole spices might be overpowering, start off with 1.5 times the original amount, then add more to taste.
Q: How to add potatoes to Beef Kofta Curry:
Add the cubed potatoes toward the last 20-25 minutes (depending on how large they are cut) along with a bit of extra water. Cover and allow to simmer along with the koftas.
More Beef Recipes:
Easiest Instant Pot Beef Curry (Stew/Isto)
Slow Cooker Nihari (Beef Stew) (I also have an Instant Pot version)
Easy Pakistani Haleem (Beef & Lentil Stew) (Instant Pot)
Shami Kabob (Instant Pot and Stovetop)
Seekh Kabob (Ground Beef Skewers)
Keema Matar (Ground Beef & Peas Curry) or Aloo Keema (Ground Beef & Potato Curry)
If you try this recipe, please let me know in the comments below and/or tag me on Instagram so I can see your creations! I love hearing from you!
Pakistani Beef Kofta Curry (Meatball Curry)
Ingredients
For the meatballs
- 1 small onion (120 grams after peeling) roughly chopped
- 1 green chili pepper stem removed and roughly chopped
- ¼ cup packed cilantro leaves
- 1 tbsp mint leaves optional
- 1 ½ tsp crushed garlic
- 1 tsp crushed ginger
- 1 lb ground beef (preferably full fat)
- 2 tbsp chickpea flour also called gram flour or besan
- 1 egg lightly whisked
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp kosher salt
For the curry
- 1 large onion roughly chopped
- 2 medium (or 3 small) tomatoes roughly chopped
- 1 green chili pepper stem removed and roughly chopped
- ¼ cup neutral oil
- 1 tsp cumin seeds
- 3 whole cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 1-2 green cardamom pods
- 4-5 cloves garlic crushed
- 1/2 inch piece ginger crushed
- 3 tbsp plain whole milk yogurt
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½-1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 tsp paprika powder (regular or smoked) (optional)
- 1 ½ tsp salt
- 2 cups water
- ½ tsp garam masala
- 1-2 tbsp cilantro leaves
Instructions
Meatballs:
- Combine the onion, green chili pepper, cilantro leaves, and mint leaves (if using) in a food processor. Use the pulse function to chop so that the onions are finely chopped but not blended. You don’t want the onions to break down too much and release water. Then add the rest of the ingredients listed under meatballs (including the meat) and process to combine for about 30 seconds or just until mixed.
- Using a bit of oil to grease your hands, form into meatballs about 1 ½ inch in diameter. It should make around 25 meatballs. Set aside.
Curry:
- Rinse your food processor. Then use the pulse function again to chop the onion. Remove and set aside. Then chop the tomatoes and green chili pepper. Set aside.
- Heat a large, heavy bottomed pan over high heat. Add the oil and whole spices, and allow them to sizzle for a few seconds. Then add the chopped onion and sauté, stirring often, for 7-8 minutes, or until golden. Lower the heat to medium-high. Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture.
- Add 2 cups water and raise the heat to bring to a boil. When the water comes to a boil, lower the heat to the lowest setting. Once it has stopped boiling, arrange the kofte in a single layer.
- Raise the heat to medium, cover and allow it to cook for 10 minutes. Uncover and gently stir the kofte. Lower the heat to low-medium. Cover and allow it to simmer for another 35 minutes, stirring once in between, until cooked through.
- Sauté to evaporate water to make the kofte to desired consistency. Taste and add salt, if needed. Sprinkle in garam masala and cilantro. Serve hot, with hard-boiled eggs, if desired.
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Salaam Izzah, this recipe is the best! I found your blog through this recipe when I was searching for a recipe of Kofta curry. I have made it many times now and every time it’s a success! Thank you so much for sharing your recipes 🙂
W.S. Thank you so much, Dieuwertje! I’m honored!
Hi Izzah,
I made the kofta’s yesterday and the whole family loved it. I followed the recipe to the letter and it worked out perfect.
I think that there should be a little more explanation of which spices should be ground in a coffee grinder. The freshly ground spices gave a truly authentic taste.
Everyone, in our family loved the koftas and enjoyed it so much that there is nothing left.
Point noted. Thanks so much for your review!!
Lovely and tasty – it’s going in the favourite’s file! Love making curry, but tend to stick to curry pastes as a lot of recipes have not enough spice or too much. Even my daughter ate it, and she doesn’t like many curries! Mine didn’t look as red, but probably as tomatoes were the reddest! I used 1/4tsp cayenne in each half as wasn’t sure specifically what the red chili powder related to (I have paprika, red pepper flakes, and cayenne). Also use 1tsp dried coriander in each half, as my plant is dying back a bit now. I also didn’t have cinnamon sticks so used scant 1/2tsp of cinnamon powder, but I did try to keep it as close to the original recipe as I could, so I could rate it fairly.
oh this was delicious. I did add a bit of extra chilli as we like it hot, but loved the amazing flavours from the whole spices and the addition of mint leaves really gives it that delicious fragrant undertone. I didn’t have a bayleaf but I do keep curry leaves in my freezer so popped a couple of those in too. I do a lot of Indian/Asian cooking – as you say there isn’t suddenly a divide between some cuisines because of a land border! But this really is an amazing authentic dish, and will definitely be making it again.
So nice to hear that, Judy! Thank you so much for your review!
This turned out really tasty. I used ratio 3/4 lamb 1/4 beef because that’s what I had at home but it was as delicious. I am Iranian cooking for Pakistani husband (and guests today) and they all praised it. The best thing is my kids also loved it. May God bless you
This sounds scrumptious! I’m so glad they enjoyed it. Thank you for taking the time to review, Mina!
This was just as delicious as it looks! I did fry the meatballs for a couple of mins first just cuz I’m sicilian and that’s what we do lol. The spices and fresh cilantro knock it out of the park. I’m a newbie to this cuisine so thank you for an amazing recipe! I’ll definitely be looking for more so i can use the wonderful spices I’ve accumulated in my pantry.
Thanks so much, Joelle! Very glad to hear that. I do hope you try more!!
Loved the recipe! Turned out perfect! Taste was great!
Thank you, Sadie!
This was delicious my Pakistani husband from Lahore
Loved it have been making several of
Your recipes since we have been inside
Everyone has been great
So great to hear that, Jane! Thanks so much!!!
I have a question about using ginger and garlic in recipes. Do you grind your own? If yes, how do you preserve. Also, is there a big taste difference in making your own paste versus the bottles stuff?
I’m definitely going to try this iA. Looks delicious!
I use a mortar and pestle or food processor. If you make a batch, chop them in the food processor, then freeze and use as needed. You’d be fine to replace if there aren’t many preservatives/additives. Thank you and I hope to hear how it turns out!
This is now my go to kofteh recipe. I’ve made it using both ground beef as well as vegan “beef”. It’s flavorful and easy to put together. Another winner by Izzah!
So sweet of you to say, Zainab! Thanks so much for such a kind review!
Absolutely loved this recipe! My husband said he felt like he was eating at a 5 star restaurant in Pakistan. 😉
Hi I tried the recipe but my koftas were hard. Not inedible but definitely not soft. What can I do to improve and make them soft? Thanks
Hi Tazeen, over-mixing or over-cooking may have caused them to be hard. Do you think that may have been the problem?
Tender meatballs require a tender touch! I’m Italian and trust me that’s the secret behind every good meatball…mix the meat and spices and once blended stop – when you roll, don’t squeeze them – a light rounding movement between palms is all it takes… you’ll be surprised by the different texture when you’re more delicate with meatball prep… I love this recipe – it’s so flavorful and easy to process… definitely one of my faves and my Pakistani husband tells me it tastes like home!
What a great tip. Thank you so much, Jodi!
This has become my “go to” kofta recipe. However, most days I just end up using the bulk meatballs from Costco and then pressure cooking it with the curry part. Saves time, it’s not the same but there are days when that extra step of making the koftas after a whole day of work and rushing the kids around is too much. My kids love it and so does hubby, this one has become a no brainer.
What a great idea, Arvah! Thank you for sharing it and your review!
Silly question! If I double the ingredients for the meat do I double for the curry as well?
Yes, doubling up would be perfect! At most you can be conservative about doubling the whole spices (such as cinnamon) to prevent an overpowering taste.
Love this recipe! I wish people would stop identifying every recipe from this part of the world as a ‘curry’. This is a British coined term used to describe ever unique recipe in India as they could not learn the names of individual dishes. This is a koftah recipe, pure and simple, with origins deriving from the influence of Turkish and Iranian cuisine in this part of the continent.
Thank you, Leyla! I was just having this discussion with my sister yesterday. I refer to my recipes as ‘curry’ often when its just a curried dish to help others identify the type of flavors it’ll have – but you’re right, it’s not befitting to many dishes.
What is this divine dish you’ve provided for us! I decided to batch cook this dish to freeze. When the meal was ready, we tested it and they were so delicious, hubby and I couldn’t leave it alone! The spices were perfectly balanced and every bite is such a delight!
I only managed to save a couple of portions to freeze. Thank you for sharing this precious recipe!
Aww haha thanks so much, Yassy! Absolutely delighted to see your review!
I loved this. so tasty, and easy to make.
Thanks very much, Ilona!!
Delicious, my picky eater said “good food” which means success for me.. I tripled the recipe and froze some. Thank you for sharing a great recipe.
You’re welcome, Aiysha!!! I’m so glad to hear that! Thanks for your review and such a great idea to freeze some!
Thanks for sharing. I recently made the kofte curry following this recipe and it turned out great, albeit without the egg as I forgot to add it.
So glad to hear that, Ambreen! Thank you for your rating & review!
Made this twice for my very picky in laws. Got compliments each time! This recipe is a keeper
Hahah so glad to hear! Thanks so much for sharing, Jaweria!
I just discovered your page. I am Pakistani American and just got married. It has been tough for me to find recipes that I can cook and truly enjoy. I made your beef kofta recipe for the first time and it was fabulous. I look forward to making more of your recipes. Thanks for giving background about the recipes, tips and then easy instructions!
You’re welcome, Sarah! I remember feeling the same many years ago when I first got married. Thanks for your review. So glad you liked it and I hope you find more you love! 🙂
Love Love Love! I’m obsessed with your food blog 🙂 As an Arab married into a Pakistani family, your recipes have helped me so much! My mother in law is always in awe with my cooking and my husbands belly is happy too 🙂
I’m incredibly happy to hear that, Ahlam!!! Thank you for sharing. 🙂
Hi there oh my gosh your recipe was a super hit in my house. My son and husband both gave it a 10 out of 10. The flavors were on point and the cooking method really brings in the flavors.
Thank you ! I will be saving this recipe like forever!
Delighted to hear that, Kanwall!! Thanks so much for trying and for sharing your feedback!
If I add potatoes, do I put them in the end and add more water? Or fry them separately then add?
Yes, just a tad more water and I would just add them toward the last 20-25 minutes, depending on the way they’re cut. That should be sufficient time to cook with them.
My husban just announced this was the best dinner I made him! Thanks for sharing????
You made my day! Thank you!
This is really yum!! Thanks for sharing 🙂
So happy to hear that, Leah! Thanks for sharing!
Looks delicous Izzah!
Hey! So I tried making kofta for the first time recently and after processing the mix was tooooo watery and wouldn’t bind even after adding more besan. My mom told me afterwards that I should have let the water drain from the keema first. Did you also do that…? Wanna try this recipe soon! Looks delicious!
She’s right! The beef needs to be as dry as possible. A lot of people don’t rinse their meat, but for those who do, need to squeeze the excess water out and allow to strain. Thank you for reminding me, Sadia. I’ll be sure to include it in the tips!