Lamb Kofta Meat Balls
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.
- Take the minced lamb, a tablespoon of the Aagrah Punjabi Spice Blend and the handful of chopped mint and mix thoroughly in a bowl.
- Using a little water on your hands, make small meatballs with the mixed kofta mix. Place aside in a non-stick pan.
- Heat the pan (medium heat) and delicately roll the kofta balls so all sides are cooked evenly. You won't need any oil for this as the meat will release it's own fat. Place the lid on the pan to prevent it from spitting. The steam generated will also allow the kofta to cook in the centre.
- Once the kofta's are nicely browned, remove the excess fat from the pan.
- Add a jar of Aagrah Karahi Tarka Base, half a jar of water and allow to simmer on low heat with the lid on for approximately 10-12 minutes, turning the kofta's frequently.
- Garnish with chopped ginger and mint and serve with fresh garlic naan. Enjoy!
You can make this with chicken but make sure the chicken is cooked all the way through.