Kofta Meatballs in Green Sauce

Reza Mahammad's wonderfully aromatic lamb meatballs are simmered in a fragrant yogurt sauce and make a fabulous main course
By Reza Mahammad
Kofta Meatballs in Green Sauce
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: medium


For the koftas

  • 450 g minced lamb
  • 2-3 spring onions, finely chopped
  • 2 green chillies, finely chopped
  • 1 tbsp coriander, freshly chopped
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp garam masala
  • 1 tsp freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 5 cm piece ginger, finely grated

For the sauce

  • 100 ml vegetable oil
  • 3 onions, finely sliced
  • 150 ml plain yogurt
  • 3 green chillies
  • small bunchfresh coriander
  • 1 tbsp freshly chopped mint
  • 2 cloves garlic, finely grated
  • 5 cm piece ginger, finely grated
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp ground fennel seeds
  • 1/4 tsp turmeric
  • 1/2 lemon, juice only

For the garnish

  • 1 tbsp fried onions, (see method)
  • handful blanched flaked almonds, toasted
  • 2 tbsp single or double cream
  • 1 tbsp freshly chopped mint


1. For the kofta: combine all the ingredients in a large bowl, mixing thoroughly. Shape into meatballs about the size of a golf ball. Set aside.

2. For the sauce: Heat the oil in a non-stick pan. Add the onions and fry until golden brown. Remove with a slotted spoon, reserving the oil in the pan, and drain on kitchen paper. Set aside 1 tablespoon for the garnish.

3. Put the remaining onions in a blender or food processor, with the rest of the sauce ingredients and blend to a smooth paste.

4. Reheat the oil used to fry the onions, add the paste and cook for 2-5 minutes, then pour in 700 ml hot water and bring to the boil. When the sauce is bubbling, add the meatballs.

5. Return to the boil, lower the heat, partially cover with a lid, and simmer for 30-45 minutes until the sauce has thickened and the oil has begun to separate.

6. To serve: divide the meatballs onto 4 or 6 plates, drizzle over the cream and garnish with the reserved fried onions, toasted flaked almonds and mint.

Rate This Recipe