Lamb Or Pork Koftas India Recipes

LAMB KOFTAS WITH YOGHURT DRESSING

Lamb Koftas with Yoghurt Dressing image

RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. great recipe for gatherings, DIY spread, make ahead

Provided by Nagi | RecipeTin Eats

Time 30m

Number Of Ingredients 22

Ingredients

1 lb / 500 g lamb mince ((ground lamb))
1/2 onion (, grated)
1/4 cup breadcrumbs (, preferably panko)
2 cloves garlic (, crushed)
2 tbsp chopped fresh coriander
2 tsp cumin
2 tsp coriander
2 tsp paprika
1.5 tsp ground cinnamon
1 tsp cayenne pepper ((this is a bit spicy, reduce to taste or leave out))
1 1/2 tsp salt
1/2 black pepper
1 cup yogurt (, Greek or other thick plain)
1 tbsp extra virgin olive oil
1 clove garlic (, crushed)
1 tsp cumin
1 tbsp lemon juice
1/4 tsp salt and pepper (, each)
8 skewers ((Note 1))
8 flatbreads (small)
Shredded Red Cabbage, Carrot and Mint Salad ((Note 3))
OR shredded lettuce, tomato and onion slices ((Note 3))

Steps:

Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 739 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

LAMB OR PORK KOFTAS - INDIA

Lamb or Pork Koftas - India image

These are meatballs....Indian style! From Classic International Recipes. You may sub garam masala for the spices cinnamon through mace. Serve with Recipe #482651 482651.

Provided by breezermom

Categories Lamb/Sheep

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1 egg, beaten
3/4 cup soft breadcrumbs
2 tablespoons plain yogurt
1/4 teaspoon ground cinnamon (see recipe note regarding garam masala)
1/4 teaspoon ground cardamom (see recipe note regarding garam masala)
1/4 teaspoon ground cumin (see recipe note regarding garam masala)
1/8 teaspoon ground red pepper (see recipe note regarding garam masala)
1/8 teaspoon ground cloves (see recipe note regarding garam masala)
1/8 teaspoon ground mace (see recipe note regarding garam masala)
1 lb ground lamb or 1 lb ground pork
4 hard-boiled eggs
2 tablespoons usli ghee or 2 tablespoons cooking oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons gingerroot, grated
1 (8 ounce) can tomato sauce
1 (4 ounce) can green chili peppers, rinsed, seeded, and chopped
1 bay leaf
1/2 cup water
1 (8 ounce) carton plain yogurt
1 tablespoon parsley, snipped
hot cooked rice or chapati

Steps:

In a mixing bowl combine beaten egg, bread crumbs, 2 tbsp yogurt, and 1/2 tsp salt. Stir in cinnamon, cardamom, cumin, red pepper, cloves, and mace. (Or use 1 1/4 tsp Garam Masala). Add ground lamb or ground pork; mix well.
Shape 1/4 of the meat mixture around each hard-cooked egg, completely enclosing the egg.
In a large skillet brown the meatballs in hot Usli Ghee or cooking oil, carefully turning to brown on all sides. Remove from the skillet.
In the same skillet cook the onion, garlic and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown. Drain off the fat. Stir in the tomato sauce, chili peppers, bay leaf, and 1/2 cup water. Bring to boiling; reduce heat. Simmer for 10 minutes.
Add meatballs to the tomato sauce mixture. Cover and simmer for 30 minutes, turning meatballs every 10 minutes and spooning the sauce over them. Remove meatballs. Skim the fat from the sauce.
Slowly add 1 cup of the hot sauce to the yogurt. Return to the skillet. Heat through, but do not boil. Remove the bay leaf.
Transfer the sauce to a heated serving platter. Cut the meatballs in half crosswise. Place the meatballs, yolk side up, atop the tomato sauce mixture. Sprinkle parsley over the top.
Serve with hot cooked rice or Chapati.

Nutrition Facts : Calories 577.8, Fat 42.3, SaturatedFat 19.1, Cholesterol 341.3, Sodium 526.5, Carbohydrate 17.6, Fiber 2.2, Sugar 9.3, Protein 31.6

LAMB KOFTAS

Lamb koftas image

With only five ingredients, these lean meatballs couldn't be any easier to make.

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 6

Ingredients

500g lamb mince
1 tsp ground cumin
2 tsp ground coriander
2 fat garlic cloves, crushed
1 tbsp chopped mint
oil for brushing

Steps:

Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Nutrition Facts : Calories 141 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 0.15 milligram of sodium

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