Beef Koftas with Pomegranate

Prep Time:
20 mins.
Cook Time:
15 mins.
36 koftas

Saucemaker Indian Madras

All the exotic flavours of true Indian cuisine are captured here. Toasted garam masala, blended with imported cumin from India and traditional spices join ground ginger, peppers, fresh onions and garlic in a rich tomato base. Authentic and irresistible.



4 lb (2 kg) Ground beef

1 cup (250 mL) E.D.SMITH® Saucemaker Indian Madras Sauce

1/2 cup (125 mL) Cilantro, chopped

1 tbsp (15 mL) Ground cumin

1 tsp (5 mL) Salt

1 tsp (5 mL) Pepper

1 tsp (5 mL)Ground coriander

1 tsp (5 mL) Paprika

1 tsp (5 mL) Ground allspice

1/4 cup (60 mL) Chopped parsley

1 1/2 cups (375 mL) Pomegranate arils

Tahini Madras Sauce:                   

1/2  cup (125 mL) E.D.SMITH® Saucemaker Indian Madras Sauce

1/3 cup (75 mL) Tahini

1/4 cup (60 mL) Water

2 tbsp (30 mL) Lemon juice

1/4 tsp (1 mL) Salt

1/4 tsp (1 mL) Paprika


Koftas: Combine ground beef, Indian Madras Sauce, cilantro, cumin, salt, pepper, coriander, paprika and allspice in a large bowl. Form into 36 (55 g) balls. Arrange on a parchment paper–lined baking sheet and cook at 400°F (200°C) for 13 to 15 minutes or until cooked through and internal temperature reaches 160°F (71°C).

Tahini Madras Sauce: Meanwhile, combine Indian Madras Sauce, tahini, water, lemon juice, salt and paprika.

Sprinkle koftas with chopped parsley.

Assembly: 1 order (3 koftas): Drizzle koftas with 4 tsp (20 mL) Tahini Madras Sauce. Sprinkle with 2 tbsp (20 g) pomegranate arils.

Tip: Serve with toasted pita bread.