Gorur Mangsho Kofta Curry (Beef Kofta Curry)

    1 hour 10 mins

    Koftas can be made with fish, chicken, beef or lamb meat that has been minced or made into a thick paste. Beef Kofta ( beef balls) are prepared for parties or large family gatherings. It tastes great with jeera pulao ( cumin pilaf), white pulao ( white pilaf) or parathas.

    2 people made this

    Makes: 25 meat balls

    • 1/2 kg minced beef
    • 5 onions, thinly sliced
    • 10 green chillies, chopped
    • 1 handful of mint leaves
    • 1 handful of coriander leaves
    • 1.5 teaspoons of garlic paste
    • 1.5 teaspoons of ginger paste
    • Salt as needed
    • Lemon extract from a slice of lemon
    • 1 tablespoon of biscuit crumbs (if needed)
    • Oil as needed
    • 2 tablespoonsof onion paste
    • 1 teaspoon of green chilli paste
    • 1 cup of sour yoghurt ( tok doi)
    • 8-10 green chillies, sliced along the length in half for garnishing
    • 1/2 teaspoon of sugar

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Mix the minced beef with onion and green chilli slices, mint and coriander leaves. Add 1 teaspoons of ginger and garlic pastes, salt and lemon extract. Mix well and set aside for 30 minutes. If the beef mixture becomes a bit soft, add the biscuit crumbs before marinating.
    2. Make 20-25 small sized balls out of the minced beef mixture.
    3. Heat 2 cups of oil for deep frying the meat balls. Fry until the balls turn brown.
    4. Set aside the fried meat balls.
    5. Heat a pan with 3 tablespoon of oil. Add the onion paste, 1/2 teaspoons of ginger and garlic pastes, along with the green chilli paste. Also add salt and yoghurt and stir well. Cook until the water of the yoghurt dries up a bit and the oil starts to simmer and float on top.
    6. Now add the beef balls, a few at a time. When the curry sauce starts to make bubbles, add the green chillies and sprinkle the sugar.
    7. Turn the heat down, and cook for 10-15 minutes until the water dries up to form a gravy with the oil simmering and floating on top.

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