Lamb kofta

Lamb kofta


2 people made this

Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.

Janet Mitchell

Serves: 4 

  • 500g lean lamb mince
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • 2 teaspoons garam masala
  • Salt
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 can (400g) no-added-salt chopped tomatoes

Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Combine the lamb mince, egg, breadcrumbs, garam masala and a pinch of salt in a large bowl. Shape the mixture into 24 meatballs.
  2. Heat the oil in a large nonstick frying pan over high heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally. Remove from the pan and keep warm.
  3. Add the garlic and ginger to the same pan and cook for 5 minutes over moderate heat. Add the curry powder and cook for 1 minute. Reduce the heat to low, then add the tomatoes. Simmer for 2 to 3 minutes. Return the meatballs to the pan and heat through, about 5 minutes.

Did you know?

Lamb is leaner than it used to be, thanks to advances in breeding. And most retail cuts of lamb now carry a minimum of external fat. * Avoid pre-packaged lamb mince; 100g, cooked, may contain as much as 12g of fat.

Recently Viewed

Reviews (1)


Simple, quick and easy koftas in sauce, this made a good family meal with rice, veg, salad or even naan. Kids enjoyed helping mix and roll koftas. Must say next time I would make them according to a tastier recipe i have for koftas grilled on skewers that uses fresh mint, cumin, turmeric, allspice, etc. (Will try to put it on the site.) But this version is certainly easier. - 15 Aug 2012

Write a review

Click on stars to rate