Food & Cooking Recipes Appetizers Lamb Koftas with Cucumber Raita Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen hors d'oeuvres Soothing cucumber and mint raita complements ground-lamb koftas with Indianspices. Ingredients ½ cup coarsely chopped onion ½ inch piece ginger, peeled 1 clove garlic ½ cup mint leaves, plus sprigs for garnish ¼ cup fresh cilantro leaves 1 teaspoon garam masala 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper 1 large egg 1 pound ground lamb 3 tablespoons canola oil Cucumber Raita for Lamb Koftas Directions 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. 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. Insert a toothpick or skewer into each patty; place on a platter. Serve with raita, and garnish with fresh mint sprigs. Rate it Print