Spicy Kofta Meatballs
Savoury mini meatballs with a spicy kick and refreshing minty yoghurt dip - medium pungency
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Serves: 4
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450g (1lb) lamb mince
2-3 Tbsp
Salt and Pepper - to taste
4 spring onions - shredded to garnish
1 egg - beaten
2-3 tbsp Sharwood's Rogan Josh Curry Paste
Cooking Method
Season the lamb with salt and pepper then mix all the ingredients together in a large bowl. Form into 18 walnut sized discs/patties and flatten slightly. Leave to rest in the fridge for half an hour. Place under a hot grill, in batches, and cook 6-8 minutes each side until sizzling and golden brown. Try serving with: A fresh tomato and red onion salad and a selection of dips: Minty Yoghurt - mix natural yoghurt with some finely chopped cucumber, shredded mint leaves, a crush garlic clove and a squeeze of lemon. Creamy Mango - Mix 2-3 Tbsp. Sharwood’s Mango and Lime Chutney into 100g cream cheese with a dash of lime juice. New ideas: Minced beef is also suitable for these balls, or a mixture of half beef, half lamb. Use 3 Tbsp. Sharwood’s Medium Curry Powder in place of the paste, season well and add a handful of breadcrumbs too.
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