According to certified nutritionists Tamara Green and Sarah Grossman, this recipe is guaranteed to bring on a positive headspace. “We are obsessed with these keftas, and so are our clients,” they write in their new book Good Food, Good Mood: 100 Nourishing Recipes to Support Mind and Body Wellness. “They have a wonderfully complex flavour while being very, very easy to prepare. The garam masala makes this dish, so do not skip this ingredient. The crunchy walnuts and sweet-yet-tart currants pair really well with the beef. These keftas are high in protein, especially the amino acid tryptophan, which can help you feel relaxed and calm.” Serve with a salad.

Garam Masala Beef Keftas

Tamara Green and Sarah Grossman's recipe for garam-masala-spiced beef keftas served with a lemony tahini sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine african, Indian, Middle Eastern

Servings 4

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 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
1 ½ tbsp fresh squeezed lemon juice
2 tbsp cold water
pinch sea salt

Instructions

These keftas can be either roasted or grilled. If roasting, preheat the oven to 375°F and line a baking sheet with parchment paper. If grilling, preheat a grill to 350°F-400°F and soak 4 to 6 wooden 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 to 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.