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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.