2-4tablespoonsChickpea flour (gram flour or besan)
½teaspoonPoppy seeds, ground
½tablespoonSesame seed, ground
Green chillifinely chopped
Curry
½ cupOil
½cupFried red onion
½teaspoonPoppy seeds, ground
½tablespoonSesame seed, ground
1teaspoonCumin powder
1teaspoonRed chilli powder
1teaspoonTurmeric
½teaspoonGaram masala powder
1tablespoonCoriander powder
½cupYoghurt room temperature
Saltto taste
1cupcrushed tomato
½cuphot waterif needed (see recipe)
Instructions
Grind the poppy seeds and sesame seeds: With a spice grinder or mortar and pestle, grind together 1 teaspoon poppyseeds, and 1 tablespoon of sesame seed. Divide this mix in half. Half will be used for the Meatballs, and the rest will be used for the curry.
Kofta (Meatballs)
In a large bowl, add the ground beef and the rest of the ingredients for the meatballs: half of the ground sesame seed and poppy seed mixture, 1 tablespoon ginger-garlic paste, chickpea flour (besan), chopped green chili, salt. Mix the mixture well together, until the spices are combined with the meat
Test a small portion of the mixture, rolling it into a ball to see if it holds its shape. If not, add a little more chickpea flour (besan), a tablespoon at a time and mix into the mixture.
Divide the mixture, and make meatballs, about the size of golf balls. Set aside.
Kofta Curry
In a pot, add 1/2 cup of oil, 1 tablespoon of ginger garlic paste and cook for 2-3 minutes on low heat, so the garlic doesn't burn.
Increase the heat to medium-high, and 1/2 cup of fried onion and sauté for 2-3 minutes, until the onions are soft.
Add all the ground spices (cumin powder, coriander powder, turmeric, red chili powder, garam masala and salt) along with the remaining ground poppy seed and sesame seed mixture. Saute for a couple of minutes on medium-high heat.
Add 1/2 cup of room temperature yogurt, and mix until incorporated.
Add the crushed tomatoes, and continue to mix, until the oil rises to the top (about 3-5 minutes).
Carefully add the kofta (meatballs) to the pot, one at a time, in a single layer, making sure they are not crowded. The kofta should be submerged into the curry. If not, add a 1/2 cup of hot water at this time.
Cook for 3-5 minutes on medium heat, and carefully flip the koftas (meatballs) with a spoon, then cook for another 3-5 minutes until the ground beef is fully cooked.
Serve with your choice of roti, naan, or rice.
Notes
For this recipe, we recommend higher fat ground beef. The leaner the beef, the more likely your meatballs will fall apart.