Goan Beef Kofta Curry

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When I was writing my cookbook "The Curry Guy Light", I didn't want to just write a diet book. I was looking for recipes that were naturally light in carbs and calories so that you could cook up a light meal that you actually want to eat! This Goan Beef Kofta Curry ticked all the boxes and yes, you can add more fat if you want. Enjoy!

Goan beef kofta curry in a serving bowl.

What Is Goan Beef Kofta Curry?

Let’s start with the basics about this curry I learned to make in Southern Goa on my first visit.

“Kofta” comes from Persian and Arabic origins, referring to ground meat that’s shaped into balls or patties. When the Mughals brought the concept of kofta to India, it evolved regionally. In North India, kofta often features lamb or chicken in creamy, nut-based sauces; in South India, particularly Goa and Kerala, it developed a bold, tropical twist with coconut, tamarind, and coastal spices. I don't add tamarind to this recipe but you can if you prefer a tart flavour.

Goan Beef Kofta Curry features:

Juicy spiced beef meatballs (koftas)
A coconut-rich, tomato-based curry
Aromatic spices like cumin, coriander, cinnamon, and cloves
often, tart notes from tamarind or vinegar, typical of Goan cuisine but not always added

It’s a hearty, comforting dish that balances spice, tang, and creaminess, perfect with steamed rice, pav bread and/or parathas.

A Bit of History: Why Beef Is Special in Goan Cuisine

Goa’s culinary history is fascinating. Once a Portuguese colony, the region absorbed influences from European, Arabian, and Indian cooking traditions. The Portuguese introduced ingredients like vinegar, tomatoes, and chillies, all of which are now essential to Goan food.

Unlike most of India, where the consumption of beef and/or pork is frowned upon for religious reasons, Goa’s Catholic Goan community embraced beef and pork as central to festive meals. These meats are often prepared in curries, roasts, and pickles, flavoured with bold spice blends and tangy marinades.

This Goan Beef Kofta Curry is a reflection of this cultural blend… Mughal-inspired koftas combined with a Portuguese-influenced curry base and local ingredients like coconut, tamarind, and Kashmiri chillies. The result? A dish that’s unmistakably Goan: rich, tangy, and delicious.

Ingredients

Fresh ingredients are key to getting the best flavour from this Goan Beef Kofta Curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Lean beef mince
Ground cumin
Ground coriander
Kashmiri Chilli powder
Salt
Black pepper
Garlic and ginger paste
Egg
Coconut oil or rapeseed (canola) oil
Black mustard seeds
Frozen curry leaves
Onions
Garlic
Green chillies, finely chopped
Ground turmeric
Chopped tomatoes
Light coconut milk
2 tbsp soy sauce or coconut amino
Salt, to taste
Coriander (cilantro)

Step by step photos

Below, you’ll see step-by-step photographs to guide you through this amazing Goan beef kofta curry recipe. I love it! At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

The meat and marinade ingredients in a mixing bowl.

Step 1: Start by making the koftas. In a large bowl, mix the mince with the cumin, coriander powder, 1 teaspoon of the chilli powder, the salt, black pepper, garlic and ginger paste, and egg.

The meat and marinade ingredients all mixed up well in a mixing bowl.

Step 2: Knead well so that all the ingredients are mixed into the meat.

The meat mixture divided into 16 small, gulf ball sized balls.

Step 3: Form into 16 small, golf ball-sized koftas, cover and refrigerate until ready to cook.

The mustard seeds and curry leaves infusing into coconut oil in a pan.

Step 4: Heat the oil in a large frying pan over a high heat until visibly hot. Add the mustard seeds and when they begin to crackle, reduce the temperature to medium–high, stir in the curry leaves and fry until fragrant – about 30 seconds should do nicely.

The onions frying in the pan with the curry leaves and mustard seeds.

Step 5: Add the onions and fry for about 5 minutes until soft and translucent.

Adding the sliced garlic, chillies and ground turmeric to the pan.

Step 6: Stir in the garlic and chillies and fry for a further minute or so. Add the turmeric and stir well.

Adding the chopped tomatoes, coconut milk and soy sauce to the pan.

Step 7: Pour in the tomatoes, coconut milk and soy sauce.

Adding the meat balls (kofta) to the pan.

Step 8: Place the koftas in the sauce and simmer for about 10 minutes until cooked through.

The curry after the kofta have cooked for 10 minutes.

Step 9: Check for seasoning and add more salt if needed. Garnish with coriander and serve.

Two koftas in a spoon with the curry in the background.

Step 10: Check for seasoning and add more salt if needed. Garnish with coriander and serve.

Variations

There are so many popular variations of this recipe. Here are a few to consider...

Spicy: Most Goan curries are spicy. I have toned the spice down in this recipe but usually cook it with a lot more chopped chillies and chilli powder. If you are a fan of spicy curries, you can do the same.
Full Fat: This is the version from my book The Curry Guy Light and it is quite light! Feel free to add more oil and full fat coconut milk if you like.
No Koftas: The sauce for this curry is delicious. You can add small pieces of chicken thigh, prawns, tofu or whatever you like. The sauce is not just for koftas!

Useful Equipment

You don’t need fancy tools, but a few basics make cooking easier:

Heavy-bottomed pan or kadhai – Prevents burning and ensures even cooking. If you are new to cooking, you might like to use a non-stick pan which makes it easier to cook with less oil.

Mixing bowl – For mixing the meat with the marinade.

A large plate - For forming and storing the koftas before cooking.

Slotted spoon or tongs – To handle koftas gently.

What do you serve with Goan Beef Kofta Curry?

The flavourful curry is of course delicious on its own. If you would like to make your curry into a curry feast, you might like to try some of the following with it. These are just suggestions as the curry goes well with so many things.

Curries: If you are serving a group, why not make a few other popular South Indian style curries such as Chicken Chettindad, Goan Chicken Curry, Kuzhambu Chicken Curry, Goan Chicken Vindaloo, Chicken 65, Kerala Lamb Curry, Kerala Fish Curry,

Rice Dishes: All of these side dishes will go great with Goan Beef Kofta Curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice

Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans

Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani

Storing and Reheating

Storage:

Keep cooled leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in a freezer-safe container for up to 2 months.

Reheating:

Stovetop: Gently reheat on low, adding a splash of coconut milk or water to loosen the sauce.
Microwave: Heat covered in 1-minute intervals, stirring between each round.
Do not overheat, as this can toughen the meatballs.

Like most curries, Goan Beef Kofta Curry actually tastes better the next day once the flavours develop.

Top Tip

Use freshly ground spices: Freshly roasted cumin, coriander, and cloves make a huge difference.

More Helpful Tips

Balance is key: Goan food is about harmony: tang, spice, sweetness, and richness. Taste as you go and don’t be afraid to adjust the flavours.
Add koftas gently: Don’t stir immediately after adding; let them firm up in the curry first.
Simmer, don’t boil: High heat can break the koftas. Gentle simmering ensures tenderness.
Rest the curry overnight: Like vindaloo and xacuti, it tastes even better the next day.

The Goan Beef Kofta Curry next to The Curry Guy Light cookbook.

This Goan Beef Kofta Curry and many other delicious low calorie and low carb curries is featured in my cookbook The Curry Guy Light. It's available on amazon and all good book shops.

FAQ

Do you have to make this a light curry?

Absolutely not! When I first tried it, it was at a restaurant and it was light. Add more oil and use fattier beef if you want but I don't think it will improve the flavour much if at all. You could also use full-fat coconut milk if that's what you want to do.

Coconut milk? Is this really a light curry?

You use light coconut milk in this recipe which still contains a lot of fat, unfortunately. That said, it's just a little and you could reduce it should you choose to do so.

Why do you need to grind the beef twice?

This help the koftas keep their shape especially since we are using lean beef. You could, however knead the meat to break it down for a while. That is the old way of doing it and it still works just fine.

Can you use minced chicken or lamb instead of beef?

Absolutely. The recipe works well with other meats. Feel free to experiment with anything from chicken to venison!

Why You’ll Love This Dish

Bold flavours – Tangy, spicy, rich, and balanced.
Comforting texture – Soft meatballs in creamy coconut sauce.
Versatile – Works with multiple meats or plant-based versions.
Authentic Goan taste – A slice of coastal India in your kitchen.

Whether you’re cooking for a family dinner or a special occasion, Goan Beef Kofta Curry brings the amazing flavours of Goa right to your table.

Final Thoughts

In a country as diverse as India, few dishes are as regionally distinctive as Goan Beef Kofta Curry. It’s a dish born of history, shaped by trade and colonisation, and carried through generations of Goan families who love it!

The combination of tender beef koftas, spiced coconut gravy and that signature Goan tang makes it unforgettable. And while beef might be rare in most Indian cuisines, here it’s a cherished part of the culinary identity.

So, next time you’re craving something rich, bold, and different, skip the usual curries and try this naturally light Goan classic. Pair it with steamed rice, pour yourself a glass of cold Kingfisher and enjoy a little piece of Goa at home.

Looking for other recipes like this? Try these Goan favourites:

Pairing

Looking for a good side dish? Rice is always a great accompaniment!

Have you tried this Goan Beef Kofta Curry recipe?

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