Lamb & tomato koftas







Cook Time

40-45 Min


  • 225g/8oz finely minced lean lamb
  • 1 1⁄2 onions
  • 2 garlic cloves, crushed
  • 1 dried red chilli, finely chopped
  • 2 teaspoons garam masala
  • 2 tablespoons chopped fresh mint leaves
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons vegetable oil
  • 4 small tomatoes, quartered
  • salt

For the dressing

  • 150ml/5fl oz low-fat Greek style yogurt
  • 5cm/2in piece of cucumber, grated
  • 2 tablespoons fresh mint
  • 1⁄2 teaspoon cumin seeds, toasted
  • If using bamboo or wooden skewers, soak in water for at least 30 minutes to prevent them burning.
  • Put the lamb in a bowl. Finely chop 1 onion, and add to the bowl with the garlic and chilli. Stir in the garam masala, mint and lemon juice, and season well with salt. Mix well.
  • Divide the mixture in half, then divide each half into 10 equal portions. Form each portion into a small ball – you will have 20 meatballs, or koftas, in all. Roll the koftas in half of the oil to coat. Quarter the remaining onion half, and separate into layers.
  • Preheat the grill until hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion layers onto each of four skewers.
  • Brush the vegetables with the remaining oil, and cook the koftas under a hot grill for about 10 minutes, turning frequently, until they are browned all over.
  • Meanwhile, prepare the dressing. In a small bowl, mix together the yogurt, cucumber, mint and cumin seeds.
  • Serve the koftas hot with the yogurt dressing.
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