Lamb Koftas with Cucumber Raita

3 dozen hors d'oeuvres

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


  • 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


  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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