Main Dishes

Hearty Greek Lamb Koftas with a Vibrant Tomato Sauce


Try this delicious authentic Lamb Kofta recipe. It\\\'s a hearty vibrant dish, full of love and will be a guaranteed dining table magnet. It makes a lovely lunch meal with pilaf or some good creamy mashed potatoes

For the Lamb Koftas
500gms, minced lamb or goat meat
3 Garlic Pods, minced
1 tsp. Cumin orJeera Powder, freshly ground if possible
1/2 tsp. Cinnamon Powder ( try using original cinnamon – curled, rather than the cassia bark or junglee daalchini which we usually buy from retail stores)
1 tbsp. Olive Oil
1 tbsp. Parsley, finely chopped
1 medium Onion, very finally chopped
5 slices of stale bread with edges removed and soaked in 1 cup wine and then squeezed dry (for non-alcoholic option, just make bread crumbs in a food processor)
1 tsp. Salt
1 Egg
1 tsp. Black Pepper, freshly ground
1/2 cup, Maida or Plain Flour for coating
1 cup, Olive oil for shallow frying
For Tomato Sauce
400 gms. Canned Tomatoes ( I used the Cirio Pelati Peeled Italian tomatoes which is available at Nature’s Basket for INR 250. If you don’t want to spend so much, use around 1 KG of ripe tomatoes, blanch them in boiling water for 5 mins and then peel the skin off)
6-7, Basil Leaves, finely chopped
2 large Onions, one finely sliced and one grated
8 pods of garlic, minced
1 tsp. Sugar
1 Bay Leaf
1 tsp, Cumin
2 tbsp, Tomato paste ( I bought this from Italy, but if you don’t have tomato paste, use regular Tomato Puree – Dabur Hommade or Kissan)
1 tbsp, Fresh Parsely hand-plucked for garnishing (Do not use a knife for herb garnishes as it hurts the leaves and they turn black)
1 cup Dry Red Wine (I used Sula Cabernet Sauvignon. This is optional if you don’t want to use alcohol)
2 tsp. Salt
2 tsp. Black Pepper, freshly ground
Wash the meat thoroughly to remove all the blood and the water is clear. For minced meat,I normally use a steel strainer to wash Now drain all the water and pat the meat dry with a kitchen paper towel In...
See the full directions on my site


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