Recipes>Lamb Recipes
Lamb Koftas in Yogurt with Cinnamon and Chilli
by Rick Stein from Rick Stein’s India
Easy
Serves 4-6
A recipe inspired by Rick Stein’s travels around India. These inviting lamb koftas are teamed with fresh mint, coriander and a drizzle of spiced yoghurt.
Discover more delicious Indian recipes
From curry to biryani, dal to samosa
From the book
Rick Stein’s India
Rick Stein
Rick Stein’s India
All the recipes from Rick’s TV series
Over 100 meat and vegetarian recipes
Take a journey through India’s flavours
Buy From
Introduction
Driving into Thakur Man Singh’s huge ancestral property just outside Jaipur in Rajasthan, I had the feeling I’d been there before. Afterwards, in conversation with him, I realized that they’d used his house as the ex-British Raj Club in the film The Best Exotic Marigold Hotel, where the character played by Celia Imrie went hunting for rich men. Thakur is royalty, he is a Rajput; I asked his wife Sandhyo what it was like being married to a Rajput and she said, ‘I too am a Rajput, we don’t marry out of our caste.’ They were lovely, very happily married, and for royalty extremely approachable. These koftas make a very good first course or snack.
Tags
Ingredients
| For the koftas: | |
|---|---|
| 300g | lamb mince |
| 1 tsp | ground ginger |
| 1 tsp | Garam masala |
| ½ tsp | Kashmiri chilli powder |
| 10g/2 | cloves garlic, roughly chopped |
| Small handful of mint leaves | |
| Small handful of coriander | |
| 1 tsp | salt |
| 3 tbsp | vegetable oil, for frying |
| For the spiced yogurt: | |
| 400ml | natural yogurt |
| ½ tsp | ground cinnamon, plus extra for sprinkling |
| Pinch of Kashmiri chilli powder, plus extra for sprinkling | |
| Parathas or Chapatis, to serve |
Method
For the koftas, put all the kofta ingredients apart from the vegetable oil into a food processor and blend to a very smooth paste. Take heaped teaspoons of the kofta mixture and, using wet hands, roll into small balls roughly 5cm in diameter.
Heat the oil in a wide frying pan over a medium-high heat and fry the koftas in batches for about 7–10 minutes, turning a few times, until browned and cooked through.
For the spiced yogurt, mix the yogurt in a bowl with the cinnamon and chilli powder, adding a dash of water to thin it down if needed to give it a smooth and runny consistency.
Drizzle the yogurt over the hot koftas, sprinkle with a little more cinnamon and chilli powder, and serve with Indian breads.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Rick Stein recipes
View all
Rick Stein’s Pheasant Breasts with Islay Malt and Celeriac, Apple and Parsnip Rösti
by Rick Stein from Rick Stein’s Christmas
Rick Stein’s Roast Tronçons of Turbot with Hollandaise Sauce
by Rick Stein from Rick Stein’s Christmas
More Indian Recipes
View all
Paneer Butter Masala
by Maunika Gowardhan from Curry: Recipes From Indian Home Kitchens
Stir-fried Peppers with Paneer – Kadai mirch paneer
by Camellia Panjabi from Vegetables: The Indian Way
More Lamb Recipes
View all
Spiced Lamb Kebab and Sweet Potato Wedges
by Sam Holland from Sam Holland’s Kitchen Kickstart
Mary Berry’s Lamb Tagine with Chickpeas
by Mary Berry from Mary 90: My Very Best Recipes
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
