Lamb Kofta

These Lamb Kofta meatballs are simple and easy to make, and they burst with flavour! Kofta is a family of meatball or meatloaf dishes found in South Asian, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat – usually beef, chicken, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The shape of these Indian Meatballs varies to include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange.


When you're following the recipe below, don't forget to include the beautiful Karahi Tarka Base from Aagrah Foods, which will ensure the cooking of this exquisite dish.

Lamb Kofta Meat Balls

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

Kashmiri

Category

Main Dish

Kofta is a family of meatball or meatloaf dishes found in South Asian, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat – usually beef, chicken, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange.

Lamb Kofta Meat Balls

Ingredients

  • 400g minced lamb
  • Handful of fresh mint – finely chopped
  • 1 tablespoon Aagrah Punjabi Spice Blend
  • 1 jar Aagrah Karahi Tarka Base
  • Fresh coriander and mint to garnish

Directions

  1. Thoroughly mix the ground lamb, Aagrah Punjabi Spice Blend tablespoon, and the handful of finely chopped mint in a bowl.

  2. Using a little water on your hands, make small meatballs with the mixed Kofta mix, then place the meatballs aside on a non-stick pan. 

  3. Place the lid on the pan to prevent it from spitting. The steam generated will also allow the Kofta to cook in the centre.

  4. Once the Koftas are nicely browned, remove the excess fat from the pan.

  5. Add a jar of Aagrah Karahi Tarka Base, half a pot of water and allow to simmer on low heat with the lid on for approximately 10-12 minutes, turning the Koftas frequently.

  6. To finish, garnish the Kofta meatballs with chopped ginger and mint and then serve with fresh garlic naan.

Lamb Kofta Meat Balls

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Cuisine

Kashmiri

Category

Main Dish

Kofta is a family of meatball or meatloaf dishes found in South Asian, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of ground meat – usually beef, chicken, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange.

Lamb Kofta Meat Balls

Ingredients

  • 400g minced lamb
  • Handful of fresh mint – finely chopped
  • 1 tablespoon Aagrah Punjabi Spice Blend
  • 1 jar Aagrah Karahi Tarka Base
  • Fresh coriander and mint to garnish

Directions

  1. Thoroughly mix the ground lamb, Aagrah Punjabi Spice Blend tablespoon, and the handful of finely chopped mint in a bowl.

  2. Using a little water on your hands, make small meatballs with the mixed Kofta mix, then place the meatballs aside on a non-stick pan. 

  3. Place the lid on the pan to prevent it from spitting. The steam generated will also allow the Kofta to cook in the centre.

  4. Once the Koftas are nicely browned, remove the excess fat from the pan.

  5. Add a jar of Aagrah Karahi Tarka Base, half a pot of water and allow to simmer on low heat with the lid on for approximately 10-12 minutes, turning the Koftas frequently.

  6. To finish, garnish the Kofta meatballs with chopped ginger and mint and then serve with fresh garlic naan.
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