Go Back
+ servings

Indian Beef Koftas in Tomato Curry

Tender beef meatballs in a richly spiced tomato sauce.



  • 500 g beef mince
  • 1 brown onion, finely chopped
  • 2 slices white bread, blitzed into fine crumbs
  • cup milk
  • 2 cloves garlic, peeled
  • 2 tsp garam masala
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 3 tbsp fresh mint, finely chopped
  • 2 tbsp olive oil
  • 1 tsp tamarind puree

For Pan-frying

  • 2 tbsp olive oil

Tomato Curry

  • 1 tsp paprika
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp sweet paprika
  • ½ tsp chilli powder
  • ½ tsp cracked black pepper
  • 6 cloves
  • 6 cardamom pods
  • 1 cinnamon stick
  • 2 tins crushed tomatoes (400g each)
  • 2 cups chicken stock

To Serve

  • flatbreads or naan
  • yoghurt raita
  • Indian chutneys such as tamarind chutney
  • fresh coriander


Beef Koftas

  • In a small bowl, place the fresh breadcrumbs and milk, to absorb for a few minutes while you prep the rest of the ingredients.
  • In a large bowl, place the rest of the ingredients and add in the milk-soaked bread. Mix together thoroughly, using your hands is best (with gloves if you like). Then form the mixture into bite sized meatballs. It should make about 30.

For Pan-frying

  • Heat a large, deep-sided fry-pan over medium/high heat. Pour in the olive oil, then arrange in the meatballs. Cook on one side until golden, then carfeully flip each one over andbrown the other side. Turn the heat off the frypan and remove from the heat, then remove the koftas to baking tray. Place in a 180 degree Celsius oven to cook for about 15 minutes while you prep the tomato curry. Set the frypan aside to use to make the tomato curry. TIP: You will use the oil in the pan to cook the curry sauce.

Tomato Curry

  • Measure all the spices into a bowl. Place the frypan back over medium heat and allow it to heat up. Add in the spice mix and stir through the oil for only about 20 seconds. Tip in the canned tomatoes and chicken stock and bring to a simmer. Cook for about 10 minutes, uncovered.
  • Take the koftas out of the oven, then arrange them carefully in the curry sauce, folding in gently to coat them in curry sauce. Place over a lid and turn down to a low simmer. Allow them to cook for about 30 minutes. Check every now and then to make sure they are not burning on the base of the pan.
  • Meanwhile you can prep all the elements that you will serve with the koftas and curry.

To Serve

  • Once cooked, taste for seasoning and add salt and pepper if needed. Serve at the table straight from the frypan if you like, with naans or flatbreads, raita, chutney and fresh coriander.


We love the Tamarind chutney with this.  We use the recipe from the 2020 June Dinner Party Club Menu.  
We also love the yoghurt recipe by Jamie Oliver, with this.  To make 8 you need roughly 1 1/2 cups plain flour, 1 tsp baking powder and about a cup of Greek natural yoghurt.  Mix together.  The dough should be moist but not sticky.  Add more flour if needed. Divide into 8 balls, flatten with your hand and pan fry in a griddle pan, over high heat with some olive oil, until golden on both sides and cooked through. As I cook them in batches I remove them to a tray in a low oven to keep warm.  
Keyword beef, curry, koftas, tomato
Tried this recipe?Mention @table_and_taste or tag #tableandtaste!