Beef Qofta Curry

Wash the poppy seeds. Grind poppy seeds and water into a paste.
In a food processor, pulse the onion, green chili pepper, cilantro leaves, ginger, and garlic until the onions are finely chopped.

Add ground beef, salt, red chilies, chickpea flour, and poppy seed paste and pulse until combined, about 30 seconds.
With greased or wet hands, make meatballs. Approximately 25 meatballs will be formed, about the size of golf balls, or 1 1/12 inches. Set aside.

In a large, heavy-bottomed pan, heat oil over high heat. Add the chopped onions, and stir often for 7-8 minutes or until golden brown.
Remove the onions from the oil and blend with yogurt, cardamom, clove, peppercorn, and cumin. Blend until a smooth paste is created. Keep aside.
In the pan used to fry onions, heat oil, add ginger-garlic paste, and all spices under “curry.” Saute for a few minutes until the oil separates.

Add the onion and yogurt mixture. Mix to combine. Add 2–3 cups of water and cover the lid to bring it to a boil.
Add koftas to the boiling curry in a single layer; do not overlay. Don’t use a spatula from this point on. Hold the pan while rotating it slightly as needed for mixing.
Reduce the heat to low. For an additional 40 minutes, simmer with the lid on. Stirring in between if needed. When the gravy reaches the desired consistency.

Sprinkle cilantro. Serve hot with roti, naan, or boiled rice.