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Pakistani Meatballs with Gravy (Koftay)

SUBMITTED BY: SRECIPE

"This is Pakistani meatballs recipe. Serve this classic dish hot with pita bread or naan."
PREP TIME  20 Min
COOK TIME  40 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 6 meatballs
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/4 pounds lean ground beef
  • 2 onions, thinly sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  •  
  • 1 tablespoon vegetable oil
  • 1 cup yogurt
  • 1/2 cup dry lentils
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon crushed coriander seed
  • 2 1/2 cups water
  • crushed red pepper to taste
  • salt to taste

DIRECTIONS

  1. In a medium bowl, mix lean ground beef, onions, chili powder, black pepper, cloves, cumin and cardamom. Shape the mixture into approximately six 2 inch meatballs.
  2. In a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. Mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. Place the meatballs into the mixture. Reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by TANDLANDREW
Wonderful Pakistani cuisine! Thank you!

12 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2006 by Caroline C
Total disaster. For a start, the recipe is totally vague regarding the amount of onions required for the meatballs and the sauce. As I have made meatballs before, I had some idea of how much to use. Also, the onions for the meatballs need to be finely diced, not sliced. So I then followed the recipe but found it needed a lot of liquid to soften the lentils; I used a ton of plain yogurt, plus about a cup of chicken broth. After 45 minutes, the lentils were still FAR from being cooked, but by this time the meatballs had started to fall apart. After 75 minutes, I ended up with a panful of unappetizing-looking bland meaty sludge. Husband ate some begrudgingly. Not recommended. Sorry.

4 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2005 by WONDERVIXEN
This recipe didn't come out especially well for me. After 30 minutes of cooking on low, the meatballs were still raw, the gravy was still very watery, and the lentils were still hard as rocks. I had to turn the heat up to medium and boil for an additional 30 minutes. The lentils were still hard, but at that point all the liquid was gone, so I just gave up and served it as it was. The flavor of the meatballs was okay, and the dish was edible, but not good by any means. Perhaps with some tweaking it could be improved.

3 users found this review helpful


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Ragu
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NUTRITION INFORMATION

Servings Per Recipe: 3

Amount Per Serving

Calories: 606

  • Total Fat: 32.7g
  • Cholesterol: 119mg
  • Sodium: 240mg
  • Total Carbs: 31.1g
  •     Dietary Fiber: 8.7g
  • Protein: 45.9g

VIEW DETAILED NUTRITION

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