Best 4 Kofta Keema Meat Sauce Recipes

BEEF KOFTA WITH GREEK YOGURT SAUCE

Steps:

• Add all of the ingredients to a small bowl and stir until fully combined.
• Enjoy with beef kofta!
• Add all of the kofta ingredients to a large bowl. With a fork or with your hands mix until just combined.
• Using your hands form small oblong patties with the meat mixture. If the meat begins to stick to your hands when forming the kofta, rub a small amount of olive oil on your hands and you should be good.
• Heat an oiled skillet on medium-high heat. Place the patties on the preheated skillet making sure not to overcrowd them. Depending on the size of your skillet you may need to cook them in batches. (See grilling and baking instructions in the Notes.) Cook uncovered 12 to 14 minutes turning the kofta every couple of minutes allowing it to brown on each side. Allow the kofta to cook long enough on one side so that when you turn them you are able to easily do so without them falling apart. Continue cooking until an instant-read thermometer inserted horizontally into the thickest part of the kofta registers 160°F,
• Serve the kofta with Greek yogurt sauce and EAT!

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.

KEEMA (SPICED GROUND MEAT)

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, until evenly browned and caramelized, 25 to 30 minutes.
• Add the garlic, ginger and green chile to a food processor, and pulse until finely chopped. Add the tomatoes, caramelized onions and any oil from the skillet, and process again until finely chopped. Return the mixture to the skillet and bring to a simmer over medium-low heat.
• Stir in the ground beef. Sprinkle with the chile powder and 1 teaspoon salt, and cook, stirring occasionally to break up any clumps of meat, until most of the liquid has evaporated and the fat has floated up to the surface, about 30 minutes.
• Taste and adjust the salt, then stir in half the fresh herbs. Sprinkle with garam masala and remaining herbs and 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).