Yakhni Beef Kofta Balls
Tender spiced beef meatballs poached in a fragrant yoghurt-based broth (“yakhni”), producing a light yet deeply spiced dish with balanced savoury, tangy and warm notes.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Beef Mince
- 1 Onion (finely grated, squeeze excess moisture)
- 1 clove Garlic (finely minced)
- 1 tsp Ginger Paste
- 1 tbsp Gram Flour
- 1 Egg (beaten)
- ½ tsp Cumin Powder
- ½ tsp Coriander Powder
- ¼ tsp Fennel Powder
- ⅛ tsp White Pepper
- ½ tsp Salt (adjust to taste)
- 1 tbsp Coriander
- 1 tbsp Oil (for binding / handling)
- 200 ml Yoghurt
- 300 ml Beef Stock (unsalted or very light salt)
- 1 Bay Leaf
- 1 Black Cardamom Pod
- 2 Green Cardamom Pods
- 3 Cloves
- 1 small Cinnamon Stick
- 1 tsp Cumin Seeds
- ½ tsp Fennel Seeds
- 1 Onion (slit)
- 1 Clove Garlic (lightly crushed)
- 1 tsp Ginger (julienned)
- 1 tbsp Oil
- Salt (adjust to taste)
- 1 tbsp Mint (fresh for garnish)
Instructions
- 1
Combine all Kofta Balls ingredients in a mixing bowl. Use lightly oiled hands to mix just until everything binds — avoid overworking.
- 2
Using wet hands, shape into small balls about 25 g each (makes ~20). Place them on a tray.
- 3
In a heavy pot, heat 1 tbsp oil for the Yakhni Broth over medium heat. Add slit onion, garlic, ginger, cumin seeds, fennel seeds, bay leaf, cardamoms, cloves, cinnamon. Sauté gently until fragrant (1–2 mins).
- 4
Reduce heat. Whisk yoghurt until smooth (no lumps). Temper it by adding 2–3 tbsp of hot stock to the yoghurt, stirring, then pour it gradually into the pot while stirring.
- 5
Add the beef stock into the pot and bring to a gentle simmer (avoid full rolling boil).
- 6
Gently slide in the kofta balls in a single layer. Cover and simmer on low heat for 20 minutes, turning once halfway, until koftas are cooked through.
- 7
Remove the lid, increase heat slightly, and simmer for 5 more minutes to reduce and thicken the liquid a little. Adjust salt and add a pinch of sugar if needed to balance tang.
- 8
Garnish with fresh mint. Serve hot with steamed basmati rice or flatbread.