Name: Lamb Kofta
Yield: Serves 6
Cuisine: India
Ingredients: 3-4 tablespoons oil; 1 small onion, roughly chopped; ¼ teaspoon chilli powder; 2 tablespoons thick plain yoghurt; ½ teaspoon ground black pepper; 2 garlic cloves, roughly chopped; 2½ teaspoons salt; 2 green chillies, seeded and roughly chopped; 2 teaspoons garam masala; 2½ teaspoons ground cumin; 500 g (1 lb 2 oz) minced (ground) lamb; 15 g (½ cup) coriander (cilantro) leaves; 5 cm (2 inch) piece of ginger, roughly chopped; 1½ teaspoons ground coriander

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

These miniature meatballs are often served as a snack in homes and restaurants. They are a typical example of a dish that migrated from Persia to India. The meatballs are soft and succulent inside because the mixture is thoroughly kneaded before cooking.

Ingredients

1 small onion, roughly chopped
5 cm (2 inch) piece of ginger

Asia
India
Snack
Spicy
Gluten-free

Method

Blend the onion, ginger, garlic, chopped chilli and the coriander leaves together in a food processor until they form a paste. If you don’t have a food processor, use a pestle and mortar, or finely chop everything together with a knife. Add the yoghurt to the paste and mix well.

Put the lamb mince in a bowl, add the paste and mix by hand, kneading the ingredients into the meat until tho

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Ingredients

Method

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