Lamb koftas recipe
Koftas are Indian meatballs and are super easy to make. They're great on their own, but even better with a fresh raita and some pickle. Anjali's koftas can be made in advance and then cooked just when you need them.
Ingredients
1. For the koftas- 1 Patak's Naan Bread, or handful of fresh breadcrumbs
- 500 g lamb mince
- 2 tbsp Patak's Balti Paste
- 3 spring onions, finely chopped
- 1 red chilli, finely chopped and deseeded if you prefer
- 4 tbsp fresh coriander, chopped
- 0.5 lime, juice only
- 3 dried prunes, roughly chopped (optional)
- 1 tbsp vegetable oil, for greasing
- 300 g thick Greek yoghurt
- 1 tsp Patak's Lime Pickle
- 2 tbsp fresh coriander, chopped
- 1 green apple, shredded
- 1 pinch sugar, to taste
- 1 pinch salt and black pepper, to taste
Details
- Cuisine: Indian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180C/gas 4. In a food processor whizz the Patak's Naan Bread until it resembles fine breadcrumbs. Season with salt and black pepper.
- Mix together the lamb mince, naan breadcrumbs, Patak's Balti Paste, spring onions, red chilli, half the chopped coriander and prunes (if using).
- Place around 2 tablespoons of the spiced lamb into the palm of your hand and roll into the shape of an over-sized golf ball. Lay on a greased lipped baking tray.
- Repeat until all the lamb has been made into koftas - approximately 20. (If you have time, cover and place in the refrigerator for around half an hour).
- Bake in the preheated oven for 20-25 minutes - after 15 minutes drain any fat and water out of the base of the baking tray before turning over and cooking for the remaining cooking time.
- In the meantime make the raita by mixing all the ingredients together. Taste and season with salt and sugar.
- Once the koftas are cooked through serve with green apple raita and some Patak's Brinjal Pickle on the side.
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