Pakistani Beef Kofta Curry (Meatball Curry) teaforturmeric

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Saute the ground beef and spices. Add keema/ground beef, and using a wooden spoon or spatula, mix the keema/ground beef to ensure no lumps. Add the powdered spices - turmeric, red chilli powder, cumin, and coriander powder. Mix well till everything is well incorporated. Turn the heat up to medium-high.

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Use a wooden spoon every 2 minutes or so to break up the tomatoes and make sure they are mashed. Once the tomatoes soften, add the peas with about ¼ cup water. Cook for about 5 - 8 minutes till the peas are soft. Remove from the heat. Garnish with green chilies and fresh coriander (cilantro) leaves.

Kitchen Simmer Sri Lankan Beef Curry with Potatoes

Add ¼ cup of olive oil and let it heat up on medium heat. Add black cardamom, cinnamon, green cardamom, black peppercorns, cloves, and dried long red peppers. Next add ginger garlic paste and mix that around for 20 seconds. Add salt, red chili powder, coriander powder, and turmeric powder. Turn the stove to medium-low.

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In a pot/pan, heat the oil and then add the onions. Fry until they are a deep brown, adding the garlic in for the final few minutes. Transfer the onions and garlic to a food processor and pulse till smooth. Return the onions and garlic to your pot. Now stir the yogurt in. Mix well, and then add all the curry spices.

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Pressure cook instructions. Add oil in the base of the pressure cooker or Instant Pot. Add sliced onion, beef, whole spices, ginger garlic paste, powdered spices and tomatoes. Fry for 2 - 3 minutes, then add ¼ cup water. Close the lid and pressure cook for 25 minutes till beef is tender.

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Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes. Meanwhile, prepare the almonds: Place the almonds in a small microwave-safe bowl and add enough water to submerge.

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In an Instant Pot, on sauté mode, add oil and let it heat up. Add beef and sauté the beef for 3 to 4 minutes. Next add ginger garlic paste and mix well for 2-3 minutes. Add onion and mix well. Next place the whole tomatoes in the Instant pot along with tomato paste. Mix everything well for 3-4 minutes.

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Then add the remaining onion paste, yogurt, salt, red chili powder, cumin powder, coriander powder and turmeric. Cook (bhonify) this masala till the oil separates. Then add 2 cups of water and bring it to a boil on medium high heat. Lower the heat and add the meatballs very carefully into the curry. Cover the pot and cook for 15-20 mins on low.

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Drain the beef, then rinse and add to the Instant Pot. Stir to mix. (No need to add water to the Instant Pot.) Close and seal the lid, then select the Meat/Stew Pressure Cook setting, with a timer set for 45 minutes on High Pressure. When the timer is up, allow pressure to naturally release for 15 minutes.

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Add curry, salt and spices. Add potatoes. Cook under high pressure set for 0 minutes then after 5 minutes release the pressure quickly. Put the frozen peas in. Cook it again under high pressure for 0 minutes and do a quick release of the pressure.

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Lower the heat to medium-high. Add the garlic and ginger & sauté another 2 minutes, until the onions have deepened even more in color. Add the tomatoes and green chili pepper mixture, followed by the yogurt, spices and salt. Sauté for 4-5 minutes or until the oil starts to separate from the mixture.

Kofta Curry Pakistani Beef Meatball Curry

Directions. Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes. Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes.

Bhuna Gosht Beef Bhuna Pakistani Beef Curry

Add ground beef and break it down. Let it cook until the ground beef changes its color. Now add Garam Masala powder and mix well. Let it cook for few minutes. Next add in bell pepper and water. Mix well! Cover and let it cook on medium-low for 10 minutes until the potatoes are fully done. Open the lid.

Pakistani Beef Kofta Curry (Meatball Curry) teaforturmeric

Curry: In a large, heavy-bottomed pan, heat oil over high heat. Add the chopped onions, and stir often for 7-8 minutes or until golden brown. Remove the onions from the oil and blend with yogurt, cardamom, clove, peppercorn, and cumin. Blend until a smooth paste is created. Keep aside.

Pakistani Beef Kofta Curry (Meatball Curry) teaforturmeric

The kofta should be submerged into the curry. If they are not, add a 1/2 cup of hot water at this time. Cook for 3-5 minutes on medium heat, and carefully flip the Kofta (meatballs) just slightly with the help of a spoon, or just by swirling the pan. Then cook for another 3-5 minutes until the ground beef is fully cooked.

Kitchen Simmer Sri Lankan Beef Curry with Potatoes

Instructions. In a pot heat the oil, and all the whole spices (black peppercorns, cumin, black cardamom pods, cinnamon stick, cloves) on low heat until fragrant. Add ginger-garlic paste. Add ground beef, cook on low heat and mix well until it has browned. Add all the ground spices, and cook for a couple of minutes.