Kofta Keema Meat Sauce Recipes

PAKISTANI BEEF KOFTA CURRY (MEATBALL CURRY)

Steps:

• 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.
• 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.

KHEEMA MALAI KOFTA

Steps:

• Mix the ground beef, egg, green chile peppers, bread crumbs, ginger, garlic, garam masala, and salt together in a large bowl until evenly mixed. Shape the mixture into balls (koftas) about the size of limes.
• Heat 1 1/2 cups oil in a large, deep skillet or large saucepan to 375 degrees F (190 degrees C). Fry the koftas in the hot oil until browned and crispy on all sides, 10 to 15 minutes.
• To make the gravy, heat 2 tablespoons oil in a deep saucepan over medium heat. Fry the garlic, ginger, red chili powder, garam masala, fennel seed, and salt in the hot oil for 1 to 2 minutes; stir the pureed tomatoes into the mixture and cook until the tomatoes are deep red in color, about 10 minutes. Add the water, fenugreek leaves, and the koftas to the mixture and simmer until thoroughly reheated, another 10 minutes. Pour the cream into the mixture and cook another 2 to 3 minutes. Garnish with cilantro to serve.

KOFTA KEEMA (MEAT SAUCE)

Steps:

• Heat oil in a saucepan and add onions. Cook, stirring, until golden brown. Add meat and cook, chopping down with edge of a heavy metal spoon, until meat loses raw look.
• Add the water and continue cooking, stirring often, until liquid is reduced by about half. Stir in tomato paste. Continue cooking about 5 minutes and add garlic. Cook, stirring often, about 5 minutes more or until reduced to about 2 cups. Add salt and pepper. Keep hot until ready to use. Serve with aushak (scallion dumplings).

10 EASY & AUTHENTIC BEEF CURRY RECIPES: PAKISTANI BEEF STEW

Steps:

• To marinate: In a medium bowl, combine the beef and vinegar and add enough water to cover the meat. Set aside and allow the beef to tenderize.
• Meanwhile, add all ingredients listed under 'To Pressure Cook' to the Instant Pot. Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.)
• Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.
• Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge. Microwave the almonds for 1 minute, then drain the water and rinse in cold water. Peel the skin off the almond and discard.
• Remove lid and Select High Sauté setting. Sauté until most of the moisture has dried up and the curry starts to thicken (~15 minutes). Gradually increase stirring as time goes on to prevent it from sticking to the bottom.
• Add the crushed ginger and peeled almonds and sauté for an additional 2-3 minutes or until the oil starts to separate from the curry. Taste and adjust salt. Cancel Sauté setting. Garnish with cilantro and serve with naan, roti, or other bread. Discard whole spices as you eat.