Diversity & Inclusion Committee Introduces New Initiative: International Recipe of the Month

Something New and Tasty!  The GHDS Diversity and Inclusion Committee is pleased to bring our members a brand-new initiative, “International Recipe of the Month.” 

This month, committee member Dr. Adeena Arain shares one of her favorite family recipes. This recipe shared by Dr. Arain is a family favorite and is her grandma’s original. Dr. Arain hopes this recipe finds its way into the hearts of many!    

Members, please email our staff liaison, Jayne Fuller your favorite recipe for us to debut in our future newsletters.

Pakistani Beef Kofta Recipe (Meatballs in Gravy) 

Ingredients for Meatballs

500 g lean ground beef 

1 tbsp breadcrumbs 

salt and pepper to taste 

2 tbsp chopped cilantro

1-2 chopped green chilies

a pinch of chili powder or some red chili flakes

1 onion, finely chopped

a dash of lemon juice

1⁄2 tsp turmeric powder

1 tsp garlic paste

1 tbsp fresh ginger paste 

1 tsp cumin powder

1 tsp garam masala

1 tbsp yogurt

Ingredients for gravy

8 fresh tomatoes

3 grated onions

1 tbsp tomato paste/puree 

1 tsp sugar

1 bunch of cilantro

1⁄2 tsp ginger paste 

1⁄2 tsp garlic paste 

4 tbsp oil

salt to taste

1 tsp cumin powder


1. Mix beef with ingredients for meatballs, cover and refrigerate for at least 2 hours.

2. Heat oil in a pot, sauté the onions until nice and golden, add the ginger and garlic paste and tomato paste to the onions. 

3. Stir and add the spices. Blend the tomatoes with 2-3 green chilies and cilantro and add the mix to the pot. Also add the sugar and salt. Cook the sauce until it thickens, adding a bit of water when if it gets too thick. Once ready, taste and adjust salt.

4. Start shaping the meatballs. Make sure you do not over work the meat. Pan fry the meatballs to cook, giving them 2 minutes at a time and then using a small spoon turn each meatball until cooked.

5. Slowly plop all the cooked meatballs into the sauce and let simmer on low heat for about 10-15 minutes.

6. Garnish with chopped cilantro and serve with white rice or pita bread.