Garam Masala Beef Keftas
Servings 4 servings
Ingredients
- 1 egg
- ¼ cup roughly chopped raw walnuts
- 3 Tbsp roughly chopped currants or raisins
- 1 lb ground beef
- ¼ cup finely chopped fresh parsley
- 1 tsp garam masala
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp sea salt Pinch of pepper
- ¼ cup plain Greek yogurt or dairy-free yogurt for garnish (optional)
- 2 Tbsp chopped fresh parsley for garnish (optional)
- 2 Tbsp pomegranate seeds for garnish (optional)
TAHINI LEMON SAUCE
- 3 Tbsp tahini
- 1½ Tbsp fresh squeezed lemon juice
- 2 Tbsp cold water Pinch of sea salt
Instructions
- Preheat the oven to 375°F or a grill to 350°F–400°F. If using the oven, line a baking sheet with parchment paper. If grilling and using 4–6 wooden skewers, soak the skewers in water for at least 15 minutes so they don’t burn on the grill. (Alternatively, you can use metal skewers.)
- In a large bowl, whisk the egg. Add the walnuts, currants, beef, parsley, garam masala, cinnamon, cumin, salt, and pepper. Mix together until combined. It’s easiest if you use your hands to do this.
- Roasting Method: Form 3 Tbsp of the mixture into a football-shaped kefta. Place on the prepared baking sheet. Repeat with the remaining mixture. Bake for 20 minutes, then flip and bake for 10 minutes more, until an inserted meat thermometer reads 160°F and the keftas are browned .
- Grilling Method: Shape the meat around the skewers into any shape you want—long logs or football-like shapes. Place the skewers on the grill and every few minutes flip using tongs. Cook for about 10–15 minutes, until browned or until a meat thermometer inserted into the center of a kefta reads 160°F.
- Prepare the sauce by combining the tahini, lemon juice, cold water, and salt in a bowl. Whisk until smooth and runny.
- To serve, drizzle with the yogurt and sprinkle with the parsley and pomegranate seeds, if you like. Drizzle the tahini sauce overtop. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Credit Line: Excerpted from Good Food, Good Mood by Tamara Green and Sarah Grossman. Copyright © 2023 Tamara Green and Sarah Grossman. Photographs by Daniel Alexander Skwarna. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.