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Shared by Max Nye

Beef Kofta Curry

Yield: 6-8 servingsTime: 1 h and 30 min

Beef Kofta Curry

Yield: 6-8 servingsTime: 1 h and 30 min

Family Journey

Baghdad, IraqCalcutta (present day-Kolkata), India


  • 1 ½ pounds (24 oz) ground beef
  • 3 medium-sized onions, finely diced, divided
  • ½ cup + 2 teaspoons breadcrumbs
  • ⅓ cup fresh cilantro, finely chopped
  • 4 cloves garlic, finely minced
  • 1 egg, beaten
  • ¼-inch piece of ginger, finely diced
  • 4 ½ teaspoons ground coriander, divided
  • 3 teaspoons ground cumin, divided
  • 3 teaspoons Kosher salt, divided
  • 2 teaspoons ground turmeric, divided
  • 2 tablespoons canola oil
  • 2 ½ teaspoons of garam masala
  • 2 teaspoons of curry powder
  • 1 ⅔ cups tomato purée
  • 3 tablespoons of tomato paste
Main CoursesRosh HashanahMeat Gluten FreeKosher for PassoverSouth AsiaMiddle East


  • Step 1

    Start by preparing your kofta balls. In a large mixing bowl, combine the beef, 1 diced onion, breadcrumbs, cilantro, garlic, beaten egg, ginger, 2 teaspoons ground coriander, 1 ½ teaspoons cumin, 1 ½ teaspoons salt, and 1 teaspoon turmeric. Using your hands, mix all the ingredients until well combined. Shape them into 40 meatballs, about 1 heaping tablespoon each, and place them on a parchment-lined baking sheet.

  • Step 2

    In a large pot, heat 2 tablespoons of oil over medium-high heat. Working in batches, sear the meatballs for 5-6 minutes until they are browned on all sides. Once done, transfer them to a plate with a slotted spoon, and repeat with the remaining meatballs.

  • Step 3

    Make the curry. Saute the two remaining diced onions in the same pot over medium heat for 12 minutes. Then add the remaining 1 ½ teaspoons salt, 1 teaspoon turmeric, 2 ½ teaspoons of ground coriander, 1 ½ teaspoons of cumin as well as the garam masala and curry powder. Add 2 tablespoons of water, give everything a good stir, and fry for 2-3 minutes, ensuring the spices do not burn. Then add in the tomato puree, tomato paste, and 2 ⅓ cups water. Mix well.

  • Step 4

    Gently add in your kofta balls, increase the heat and bring the curry to the boil. Lower to a simmer, and cook for 45-55 minutes, stirring intermittently until the cooking liquid has reduced into a thick sauce. Serve warm with rice.