foodie with a passion for Indian cuisine

Lamb Koftas

Lamb Koftas



Lamb Kofta Meatballs

Lamb kofta meatballs - ideal for wraps

Course Main Course
Cuisine Greek
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Michael


Lamb kofta mix

  • 500 grams Minced lamb
  • 3 cloves Garlic, grated
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1/4 tsp Fennel seeds
  • 1 tsp Freshly ground black pepper
  • 1/2 tsp Smoked paprika
  • 2 tsp Garam masala
  • 1/2 tsp Cumin powder
  • 1 tsp Salt
  • 1 tbsp Coriander leaves
  • 1/2 tbsp Mint leaves

Mint yoghurt sauce

  • 5 tbsp Natural greek yoghurt
  • 1/2 tsp Garam masala
  • 1 tsp Finely chopped mint leaves
  • 1/2 tsp Mint sauce (i.e. Colemans)


Make the lamb koftas

  1. Roast the coriander seeds in a pan over medium heat for 1 minute

  2. Add the cumin and fennel seeds and roast for a further minute - use your nose and take care not to burn the spices

  3. Remove the whole spices from the heat and lightly grind in a pestle and mortar (you don't want a powder, aim for broken up whole spices)

  4. Place the minced lamb in a bowl and scatter over the whole spices, black pepper, smoked paprika, garam masala, cumin powder, salt, coriander and mint - mix to combine

  5. Use the mix immediately or store in the fridge to marinade, i.e. to cook the next day

  6. Roll the lamb mixture in to meatballs of the desired size

  7. Heat a griddle pan to a medium heat, add a drizzle of oil (I used groundnut) and add the meatballs.  Cook for 10 - 15 minutes, turning over at least once to cook both sides, until the lamb is charred and the meatballs are cooked through.

Make the yoghurt sauce

  1. Combine the greek yoghurt, garam masala, chopped mint and mint sauce in a bowl and combine - adding a tablespoon or so of water until your desired consistency is reached

Recipe Notes




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