This tasty dish is served with delicious cucumber and mint raita.


  • 1 onion, chopped

  • 2 cloves (whole) garlic, crushed

  • 500g lamb mince

  • 2 tbsp Keen's curry

  • 1 cup chopped coriander

  • ½ cup currents

  • 2 tbsp lemon juice

  • salt and ground pepper

  • 1 cup natural yoghurt

  • 1 Lebanese cucumber, seeded and grated

  • 1/3 cup chopped mint

  • 3 tbsp olive oil


  • 1.

    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.

  • 2.

    Mix through the currents and lemon juice; season to taste with salt and pepper.

  • 3.

    Using damp hands divide into 16 and shape into oval shapes. Refrigerate for 30 minutes.

  • 4.

    Combine the yoghurt, cucumber, mint and 1 tablespoon of oil together in a bowl. Season to taste with salt and pepper.

  • 5.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 580kj
  • Fat Total 45g
  • Saturated Fat 15g
  • Protein 27g
  • Carbohydrate 23g
  • Sugar 5g
  • Sodium 785mg

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.

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