Kentucky Kofta Masala: A Spiced Ground Beef Curry

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There is something deeply grounding about the aroma of blooming spices—cumin, ginger, and curry—filling the kitchen. It’s the scent of comfort, history, and gathering around a shared table.

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This Kentucky Kofta Masala is a celebration of profound flavors, honoring the rich, centuries-old traditions of South Asian cuisine while anchoring the dish in our own regional food system. Kofta (spiced meatballs) are a beloved staple across the Middle East and the Indian subcontinent, traditionally simmered in deeply aromatic, spiced gravies. For our take, we are pairing these traditional warming spices with the unparalleled flavor of our pasture-raised ground beef to create a dish that is powerful, deeply flavorful, and perfect for your next dinner party.

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The foundation of any exceptional Kofta is the meat itself. By using Mt. Folly ground beef, you are building this dish on a commitment to regenerative agriculture. We believe great food starts with healthy, living soil and a dedication to conservation. Raising cattle thoughtfully not only restores the land and supports local ecosystems, but it yields a richer, cleaner tasting beef that stands up beautifully to the bold, complex spices in this masala.

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Whether you grab a pack of our ground beef at your local grocer or through our regional partners, you are cooking with ingredients raised with genuine care.

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Ready to bring this vibrant, intermediate-level dish to life? Here is how to make it.

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Click here to watch recipe and subscribe to our YouTube Channel

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Kentucky Kofta Masala

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Prep time: 15 mins | Cook time: 30 mins | Serves: 4

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Ingredients

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For the Beef Kofta (Meatballs):

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• 1 lb Mt. Folly Ground Beef
• 1 Egg
• 1/4 cup Breadcrumbs
• 1 tsp Cumin
• 1 tsp Curry powder
• 1 tsp Dried cilantro
• 1/2 tsp Red pepper flakes
• 1 Small/medium onion (grated)
• 1 tsp Salt
• 1/2 tsp Black pepper

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For the Masala Sauce:

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• 2 Onions (diced)
• Cooking oil (enough to coat the bottom of a medium pot)
• 2 tsp Curry powder
• 2 tsp Chili powder
• 1 tsp Cayenne pepper
• 1 tsp Garlic powder
• 1/2 tsp Ground ginger
• 1 Small can tomato paste
• 1.5 cups Water
• 1 cup Heavy cream
• 1 tsp Chicken bouillon
• 2 tsp Light salt
• Optional but highly recommended: 1/4 cup raisins and 1/2 cup cashew pieces for a touch of sweetness and texture

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For the Rice:

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• 1 cup Basmati rice
• 2 1/3 cups Water

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Instructions

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1. Prepare the Kofta (Meatballs)

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• Preheat your oven to 400°F.
• In a large bowl, combine the Mt. Folly ground beef, egg, breadcrumbs, grated onion, and all the meatball spices. Mix thoroughly until all ingredients are evenly incorporated.
• Roll the beef mixture into 1-inch balls and place them on a parchment-lined baking sheet. (This should yield around 20–24 meatballs).
• Bake in the oven for 20 minutes. The meatballs should develop a beautiful brown crust on the outside but remain only partially cooked on the inside—they will finish cooking gently in the sauce, keeping them incredibly tender.

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2. Build the Masala Sauce

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• While the meatballs bake, measure out your sauce spices (curry, chili, cayenne, garlic, and ginger) onto a small saucer so they are ready to go. In a large measuring cup, pre-mix your water, heavy cream, bouillon, and salt.
• Pour enough oil to coat the bottom of a medium pot and set over medium-high heat. Add the diced onions and cook until softened and translucent.
• Add your measured spices to the pot and stir constantly for 15–30 seconds. This step is crucial—it toasts and "blooms" the spices, unlocking their full depth of flavor.
• Right before the spices begin to burn, quickly pour in your water, cream, and bouillon mixture to deglaze the pot.
• Whisk in the tomato paste. Bring the sauce to a gentle boil, ensuring everything is well combined, then reduce the heat to a low simmer.

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3. Simmer and Serve

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• Carefully transfer your partially cooked Kofta into the simmering sauce. Stir in the raisins and cashews, if using.
• Let the meatballs simmer uncovered on medium-low heat for 20 minutes, allowing the beef to finish cooking and soak up the rich masala flavors.
• For the Rice: While the sauce simmers, combine 1 cup of basmati rice with 2 1/3 cups of water in a small pot. Bring to a boil, cover, reduce the heat to a simmer, and cook for 20 minutes before removing from the heat.
• To Serve: Place a generous scoop of fluffy basmati rice on a plate and ladle the warm Kentucky Kofta Masala right over the top.

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Enjoy the rich, spiced comfort of a dish that honors global traditions while celebrating the best of regional, regenerative farming.

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