Beef Meatball Curry Recipe – Coconut Milk & Shahjeera Delight

Last Updated on 4 months by Neha Deshmukh

Beef Meatball Curry Recipe – Coconut Milk & Shahjeera Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little bit different, a little bit special. This Beef Meatball Curry is exactly that. It’s a beautiful blend of flavors – tender meatballs simmered in a fragrant coconut milk sauce, with a lovely warmth from spices like shahjeera and a hint of heat from green chilies. I first made this for a family gathering and it was a huge hit – everyone raved about the unique taste! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your everyday beef curry. The meatballs add a wonderful texture, and the coconut milk creates a creamy, comforting sauce. The shahjeera (caraway seeds) gives it a distinctive aroma that’s just so inviting. Plus, it’s surprisingly easy to make, even though it tastes like you’ve spent hours in the kitchen. It’s perfect for a cozy weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 400gm beef mince
• 1 slice thick slice bread
• 3 garlic cloves
• 2 springs mint leaves
• 1 green chilli
• To taste salt and pepper
• 1 tbsp oil
• 1 tsp mustard seeds
• 0.5 tsp shahjeera
• 2 medium onions (minced)
• 2 green chillies (slit)
• 1 tbsp ginger garlic paste
• 0.5 tsp turmeric powder
• 0.25 tsp red chilli powder
• 0.25 tsp Kashmiri chilli powder
• 2 tsp coriander powder
• 135gm tomato paste or 2 tomatoes (puréed)
• 0.5 cup water
• 0.5 cup thin coconut milk
• 0.5 tsp garam masala powder
• 1 tsp kasuri methi
• To taste salt
• Coriander leaves (garnish)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Beef Mince Quality: Using a good quality beef mince is important. I prefer one with around 15-20% fat for flavour and tenderness. Don’t go too lean, or the meatballs can become dry.

The Significance of Shahjeera: Shahjeera, also known as caraway seeds, has a unique flavour – slightly nutty and earthy. It’s a key component of this curry, adding a wonderful aroma.

Kashmiri Chilli Powder – Color and Flavor: Don’t skip the Kashmiri chilli powder! It gives the curry a beautiful vibrant red colour and a mild, fruity flavour. It’s not about the heat, it’s about the hue!

Coconut Milk Variations (Thin vs. Thick): I’ve specified thin coconut milk here. Thick coconut milk will make the curry very rich. If you only have thick, you can thin it down with a little water.

Regional Variations in Spice Levels: Indian cuisine is all about adapting to your taste! Feel free to adjust the amount of green chillies and red chilli powder to suit your preference. Some regions in India prefer a much spicier curry than others.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the meatballs. In a bowl, combine the beef mince, bread (broken into pieces), minced garlic, chopped mint leaves, green chilli (finely chopped), salt, and pepper. Get your hands in there and mix everything really well. Then, shape the mixture into small meatballs – about 1-inch in diameter. Set them aside for now.
2. Now, heat the oil in a saucepan over medium heat. Once hot, add the mustard seeds and shahjeera. Wait for them to splutter – this releases their flavour!
3. Add the minced onions and slit green chillies to the pan, along with a pinch of salt. Cook until the onions soften and turn golden brown.
4. Stir in the ginger-garlic paste and sauté for about 2 minutes, until you can smell that lovely fragrance.
5. Time for the spices! Add the turmeric powder, red chilli powder, Kashmiri chilli powder, and coriander powder. Cook for 1-2 minutes, stirring constantly, to toast the spices without burning them. This is key to unlocking their flavour.
6. Add the tomato paste (or puréed tomatoes) and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
7. Pour in the water and coconut milk. Bring the curry base to a gentle boil.
8. Carefully add the meatballs to the simmering sauce. Cover the pan and cook on low heat for about 15 minutes, or until the meatballs are cooked through.
9. Sprinkle in the garam masala powder and kasuri methi (crush it between your palms to release its aroma). Adjust the salt to your liking. Simmer for another 5 minutes to let the flavours meld together.
10. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the meatballs. Cook them in batches if necessary.
• Toasting the spices is crucial for developing a rich, complex flavour.
• If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to reduce the sauce.

Variations

Vegan Adaptation: Swap the beef mince for plant-based mince and ensure your coconut milk is vegan-friendly.

Gluten-Free Adaptation: Use gluten-free breadcrumbs instead of regular bread.

Spice Level Adjustment (Mild to Hot): Reduce or omit the green chillies and red chilli powder for a milder curry. Add more for a fiery kick! My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.

Festival Adaptation (e.g., Eid, Christmas): This curry is a wonderful addition to any festive spread. It’s hearty, flavourful, and sure to impress your guests.

Serving Suggestions

This Beef Meatball Curry is incredibly versatile. It’s delicious served with:

• Steaming hot rice (basmati is my favourite!)
• Warm naan bread
• Fluffy roti
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stovetop or in the microwave.

FAQs

Can I use lamb mince instead of beef? Absolutely! Lamb mince would work beautifully in this recipe. It will give the curry a slightly different flavour, but it will still be delicious.

What is Shahjeera and can I substitute it? Shahjeera is caraway seeds. If you can’t find it, you can substitute with cumin seeds, but the flavour won’t be quite the same.

How can I make the curry thicker? Simmer the curry uncovered for a few minutes to reduce the sauce. You can also add a teaspoon of cornflour mixed with a little water.

Can this curry be made ahead of time? Yes! You can make the curry base ahead of time and store it in the refrigerator. Add the meatballs just before serving.

What is the best type of rice to serve with this curry? Basmati rice is a classic choice. Its long grains and delicate flavour complement the curry perfectly.