DSCF9583Food has this quality of belongingness. It has a past, it has an identity and above all it has a story. This recipe has a personal resonance with my past, with my dear grandma and it doesn’t get more special than this. She was the queen of cooking in my family, unfortunately, I haven’t ever experienced this first hand, but her skills were passed on to my mom and her sisters and by some kind miracle, some of that aesthetic came in my cooking too. This was my first attempt at making this cult Sindhi Household recipe and I’m pretty pleased with the results.

Now, a good Kheema Kofta should be aromatic, spicy and hit you with substantial meatiness for your palette. My mom would say, love and patience are also crucial in making this the best Kheema Kofta you’ve ever tasted, and I’d have to say, she’s corny (and so right!) Let’s get kracking!


Ingredients (for the Meatball)

  • ½ Kg finely minced Lamb
  • 2 medium sized Onions
  • 1 ½ tbs. coriander Powder
  • 1 tbs. garam Masala
  • ½ tbs. powdered red chili
  • ¼ tbs. tumeric powder
  • 1 egg
  • ¾ tbs. salt (adjust according to your palette)

Kick off by de-frosting the meat. Grate your onions finely and squeeze out all the excess water. This step is really crucial for your meatballs to hold their shape. Add all the ingredients to the meat and mix thoroughly. Form medium sized elongated meatballs (slightly smaller than a golf ball).

Ingredients (for the base)

  • 4 tbs. oil
  • 2 finely chopped medium sized onions
  • ¾ cup crushed fresh tomatoes
  • 2 finely chopped green chilies
  • 1 cup water
  • ½ tbs. garam masala
  • ¾ tbs. coriander powder
  • ¼ tbs. turmeric powder
  • salt to taste


Kick off by frying the onions in oil. Do not add salt at this point as you do not want the onions to sweat, you want them leaning towards a pink-brown state. Add the meatballs and allow it to exude the water from itself and the onions. Let the meat brown with the onions. Add the dry masala’s. Add the crushed tomatoes and allow it to cook off for the next 2 minutes. At this point, you can still partly smell the scent of fresh tomatoes, so let it cook off until all the spices have evolved and the meat is cooked through. Add the chilies and salt to taste.

Serve with naan-bread.

Published by

Heena Mak

I believe in changing mindsets, changing the world, not with the power of a sword, but with the power of a word...

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