Lamb koftas with tomato salsa

Lamb koftas with tomato salsa


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Tender lean lamb is minced to a smooth paste with spices and yoghurt, then moulded around skewers to make tasty koftas, which are served with a mouthwatering fresh salsa and rice.

Pat Alburey

Serves: 4 

  • 3 teaspoons butter
  • 1 medium onion
  • 2 cups (315g) long-grain or basmati rice
  • Salt and black pepper
  • 5-mm piece fresh ginger
  • 1 clove garlic
  • 500g minced lamb
  • A small bunch of coriander
  • 3 teaspoons amchur (mango powder) or lemon juice
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 tablespoon besan
  • 2 tablespoons natural yoghurt
  • 1–2 tablespoons vegetable oil
  • For the salsa
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • 1 large ripe tomato
  • 1 clove garlic
  • 1 small green or red chilli

Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

  1. Put a kettle of water on to boil. Melt the butter in a saucepan. Peel the onion, finely slice one quarter and fry gently for 3 minutes. Stir in the rice and fry for 1 minute.
  2. Pour 3 cups boiling water onto the rice, add salt, cover and return to the boil. Reduce the heat and simmer for 15 minutes. Preheat the griller to high.
  3. Peel and chop the ginger and garlic, roughly chop the remainder of the onion, then put all into a food processor with the lamb.
  4. Chop the coriander leaves, reserving a few for a garnish. Put two-thirds aside and add the rest to the food processor with the amchur or lemon juice, garam masala, ground cumin, chilli powder, besan, yoghurt and some salt and pepper. Blend to a paste.
  5. Divide the lamb mixture into eight equal portions and mould each into a sausage shape around a lightly greased metal skewer. Brush all over with the oil and grill for about 6–8 minutes, turning once.
  6. To make the salsa, whisk the oil and vinegar together in a bowl. Seed and dice the tomato, peel and crush the garlic, and finely chop the chilli; add to the bowl with the remaining chopped coriander. Season with salt and black pepper.
  7. Spoon the cooked rice onto serving plates, top with the koftas and spoon the salsa alongside. Garnish with coriander.


good source of vitamins B group, C and E.


Besan, also known as gram flour, is made from ground chick peas. Both besan and amchur are available from larger supermarkets and Indian shops.

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