This tasty dish is served with delicious cucumber and mint raita.
Blend the onion and garlic in a food processer until finely chopped. Add the lamb mince, Keen'scurry powder and coriander. Blend until the mix comes together in a ball and is slightly sticky.
Mix through the currents and lemon juice; season to taste with salt and pepper.
Using damp hands divide into 16 and shape into oval shapes. Refrigerate for 30 minutes.
Combine the yoghurt, cucumber, mint and 1 tablespoon of oil together in a bowl. Season to taste with salt and pepper.
Heat the remaining oil in a large fry pan on a medium heat. Add the kofta to the pan and cook turning the kofta for 10-12 minutes until golden on all sides and cooked through.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Visit www.keenscurry.com.au to download a free e-book.
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