lamb koftas

Serve these tasty kebabs piping hot with Naan, Rasita and Tomato Salad. Leftover kebabs can be coarsely chopped and packed into pita bread spread with Fresh Cilantro Relish.

Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hours 5 minutes
20-25 kebabs


  • 1 lb lean ground beef or lamb
  • 2 tbsp ginger pulp
  • 2 tbsp garlic pulp
  • 4 fresh green chillies, finely chopped
  • 1 small onion, finely chopped
  • 1 egg
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 2 cups fresh cilantro chopped
  • 4-6 fresh mint leaves, chopped, or 1/2 tsp mint sauce
  • 6 oz raw potato
  • salt, to taste
  • vegetable oil, for deep-frying


Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, and season with salt. Knead together to blend well and form a soft dough.

Shape the mixture into portions the size of golf balls. Set aside on a plate and leave the koftas to rest for about 25 minutes.

In a karahi (or frying pan), heat the oil to medium-hot and fry the koftas in small batches until they are golden brown in colour. Drain well and serve hot.