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Lamb Koftas in Yogurt with Cinnamon and Chilli

A recipe inspired by Rick Stein's travels around India. These inviting lamb koftas are teamed with fresh mint, coriander and a drizzle of spiced yoghurt.

From the book


Driving into Thakur Man Singh’s huge ancestral property just outside Jaipur in Rajasthan, I had the feeling I’d been there before. Afterwards, in conversation with him, I realized that they’d used his house as the ex-British Raj Club in the film The Best Exotic Marigold Hotel, where the character played by Celia Imrie went hunting for rich men. Thakur is royalty, he is a Rajput; I asked his wife Sandhyo what it was like being married to a Rajput and she said, ‘I too am a Rajput, we don’t marry out of our caste.’ They were lovely, very happily married, and for royalty extremely approachable. These koftas make a very good first course or snack.

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For the koftas:
300g lamb mince
1 tsp ground ginger
1 tsp Garam masala
½ tsp Kashmiri chilli powder
10g/2 cloves garlic, roughly chopped
Small handful of mint leaves
Small handful of coriander
1 tsp salt
3 tbsp vegetable oil, for frying
For the spiced yogurt:
400ml natural yogurt
½ tsp ground cinnamon, plus extra for sprinkling
Pinch of Kashmiri chilli powder, plus extra for sprinkling
Parathas or Chapatis, to serve

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For the koftas, put all the kofta ingredients apart from the vegetable oil into a food processor and blend to a very smooth paste. Take heaped teaspoons of the kofta mixture and, using wet hands, roll into small balls roughly 5cm in diameter.

Heat the oil in a wide frying pan over a medium-high heat and fry the koftas in batches for about 7–10 minutes, turning a few times, until browned and cooked through.

For the spiced yogurt, mix the yogurt in a bowl with the cinnamon and chilli powder, adding a dash of water to thin it down if needed to give it a smooth and runny consistency.

Drizzle the yogurt over the hot koftas, sprinkle with a little more cinnamon and chilli powder, and serve with Indian breads.

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From the book: Rick Stein’s India

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