Beef Forcemeat Ball Curry (Beef Kofta Curry)
A traditional Anglo-Indian curry featuring spiced beef meatballs (koftas) simmered in a fragrant curry sauce. The meatballs are made from finely ground beef mixed with herbs and breadcrumbs, then fried and simmered until tender.
Ingredients
- 2 pounds Beef, fat content preferred, trimmed of veins and gristle (Good quality beef with some fat for moisture)
- 1 teaspoon Salt for meatballs (For seasoning the beef mixture)
- 1 teaspoon Black pepper, ground (Freshly ground preferred)
- 1 teaspoon Mixed herbs (parsley, cilantro, or mint), finely chopped (Fresh or dried herbs)
- 2 tablespoons Breadcrumbs for mixture (Plain or seasoned breadcrumbs)
- 2 tablespoons Milk or beef broth (To moisten the mixture)
- 1 large Egg, whole (Beaten, for binding)
- 0.5 cup Breadcrumbs for coating (For rolling the meatballs)
- 3 tablespoons Lard, ghee, or vegetable oil (For frying)
- 1 teaspoon Turmeric, ground (For curry base)
- 0.5 teaspoon Chili powder or cayenne pepper (Adjust to taste)
- 1 tablespoon Coriander, ground (Essential curry spice)
- 1 teaspoon Cumin, ground (For depth of flavor)
- 0.5 teaspoon Ginger, ground (Or 1 tablespoon fresh grated ginger)
- 0.5 teaspoon Garlic, ground or minced (Or 2 cloves fresh garlic, minced)
- 1 teaspoon Salt for curry (To taste)
- 1 tablespoon Cold water for frying spices (To prevent burning)
- 1 cup Beef broth or water (For simmering the curry)
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Instructions
- 1Wash the beef thoroughly and cut into chunks. Remove all veins, gristle, and scraggy portions. Reserve trimmings for broth if desired.
- 2Using a food processor or meat grinder, process the beef until very finely ground and smooth. If using a mortar and pestle as in the original recipe, pound the beef in batches until fine, removing any remaining fibers or veins.
- 3In a large bowl, combine the ground beef with salt, black pepper, garden herbs, and 2 tablespoons of breadcrumbs. Add the milk or broth to moisten. Beat the egg and add it to the mixture. Mix thoroughly until well combined and the mixture holds together.
- 4Shape the mixture into balls about the size of large walnuts (approximately 1.5 inches in diameter). Roll each ball in breadcrumbs to coat evenly. You should get about 16-20 meatballs.
- 5Heat a large pot or deep pan over medium-high heat. Add the lard, ghee, or oil and let it melt. Add the turmeric, chili powder, coriander, cumin, ginger, and garlic. Fry for 1-2 minutes, stirring constantly. Sprinkle 1 tablespoon of cold water over the spices to prevent burning and help them cook evenly.
- 6Add the meatballs (koftas) to the pot with the fried spices. Add salt to taste. Carefully turn the meatballs to brown them on all sides, about 5-7 minutes total. Handle gently to prevent breaking.
- 7Pour 1 cup of broth or water into the pot. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, or until the meatballs are very tender and the sauce has thickened. Check occasionally and add more liquid if needed to prevent sticking.
- 8Taste and adjust seasoning if needed. Serve hot with rice, naan, or other accompaniments. The meatballs should be tender and the sauce flavorful and aromatic.
