Lamb Kofta

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Preparation time
15 mins
Cooking time
35 mins
4 people
Meal course
Posted on
500 gram
Lamb mince
1 tbsp
Sunflower oil
3 tbsp
Mashed potato flakes
1 large
1 large
onion grated
1 tbsp
1 inch
Grated ginger
1/2 tbsp
1 tbsp
Corainder cumin powder
Lamb Kofta

These lovely lamb kofta was something I was too afraid to cook in case they broke into a mushy mess. Ever since I was told of a foolproof tip, my lamb kofta have always managed to keep their shape and are enjoyed as a main one evening and as part of a spag bol the next!

Lamb Kofta

Recipe Type: Main
Cuisine: Indian
Author: Hanifa Hanid
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: 4
These delectable melt-in-the mouth lamb kofta ie. meatballs are enjoyed as part of a thick sauce with eggs or they can be eaten with spaghetti as part of a spicy spagbol!

For the sauce:

  • 1 tbsp sunflower oil
  • 3 cloves of garlic crushed and chopped
  • 1 large onion sliced finelt
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp jeera powder
  • 1 tbsp tomato puree
  • 1/3 tin liquidised tinned tomatoes
  • 4 boiled eggs
  • handful of chopped coriander


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  1. Mix all the lamb mince ingredients together
  2. Wet hands with cold water and shape into 3cm size balls
  3. To make the sauce, heat the oil in large pan
  4. Add the onions, salt and garlic and sautee the onions
  5. Now add the jeera powder, turmeric, tomato puree and tinned tomatoes
  6. Cook this mixture on a high heat until it thickens
  7. Add 1.5 cups of water
  8. Continue to cook on a high heat whilst gently dropping in the kofta balls
  9. Once all kofta added, turn down the heat and cook on simmer for 30 minutes
  10. Switch off the heat, add the boiled eggs and coriander
  11. Serve with roti

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