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Lamb Koftas with Cucumber Raita

Soothing cucumber and mint raita complements ground-lamb koftas with Indian spices.

  • Yield: Makes 3 dozen hors d'oeuvres

Source: Martha Stewart Living, July 2001


  • 1/2 cup coarsely chopped onion
  • 1/2 inch piece ginger, peeled
  • 1 clove garlic
  • 1/2 cup mint leaves, plus sprigs for garnish
  • 1/4 cup fresh cilantro leaves
  • 1 teaspoon garam masala
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large egg
  • 1 pound ground lamb
  • 3 tablespoons canola oil
  • Cucumber Raita for Lamb Koftas


  1. Place onion, ginger, and garlic in a food processor; pulse until finely chopped. Add mint, cilantro, garam masala, salt, and pepper; pulse until finely chopped, scraping sides as needed. Add egg and lamb; process until fully combined, scraping down sides as needed.

  2. Shape mixture into 1-inch balls; flatten into patties. Heat a saute pan over medium-high heat; add oil. When hot, add patties in batches; cook until cooked through, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain.

  3. Insert a toothpick or skewer into each patty; place on a platter. Serve with raita, and garnish with fresh mint sprigs.

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