There’s something satisfying about cooking with your hands, and these lamb koftas are exactly that kind of dish. The first time I made them, I wasn’t sure about the cinnamon in the yogurt—but it works surprisingly well. It brings out the warmth of the spices in the lamb without overpowering anything.

The koftas come together easily and cook quickly in a pan, no fuss. The yogurt sauce is simple but adds just the right contrast—cool, slightly spiced, and perfect for dipping or drizzling. I usually serve them with flatbread and maybe a quick salad, but they’re just as good on their own as a snack or starter.

Print Recipe

Lamb Koftas with Spiced Yogurt (Keema Dhai Vada)

Juicy pan-fried lamb koftas paired with a cooling, spiced yogurt sauce. Easy to make, full of flavor and great with flatbread or rice.

Prep Time15

Cook Time15

Course: Side Dish, Snack

Cuisine: Indian

Servings:

Calories: 331kcal

Ingredients

For the Koftas

500 g ground lamb
150 g onion finely chopped (1 medium)
10 g fresh ginger grated (1 piece, about 2.5 cm)
10 g garlic minced (3 cloves)
5 g garam masala 1 teaspoon
5 g ground cumin 1 teaspoon
3 g chili powder 1 teaspoon, adjust to taste
10 g fresh mint finely chopped (2 tablespoons)
10 g fresh cilantro finely chopped (2 tablespoons)
Salt to taste
45 ml vegetable oil for frying 3 tablespoons

For the Spiced Yogurt

240 g plain yogurt 1 cup
1 g ground cinnamon ¼ teaspoon
1 g chili powder ¼ teaspoon, optional
Pinch of salt
15–30 ml water optional

To Serve

Extra chili powder or cinnamon for sprinkling optional
Warm flatbread for serving (optional)

US Customary - Metric

Instructions

Make the Kofta Mixture: In a bowl, combine the lamb, onion, ginger, garlic, garam masala, cumin, chili powder, mint, cilantro, and salt. Mix thoroughly with your hands until everything is evenly combined.
Shape the Koftas: With damp hands, form small balls about 4 cm in diameter. Place them on a plate while you heat the oil.
Cook the Koftas: Heat a few tablespoons of vegetable oil in a large frying pan over medium heat. Fry the koftas in batches for 8–10 minutes, turning to brown all sides, until fully cooked through. Transfer to paper towels to drain.
Prepare the Spiced Yogurt: In a small bowl, whisk the yogurt with cinnamon, chili powder, and a pinch of salt. If you prefer a thinner consistency, add a splash of water and stir again.
Serve: Arrange the hot koftas on a serving plate. Drizzle the spiced yogurt over them. Sprinkle with extra chili powder or cinnamon if you like, and enjoy with warm flatbread.

Notes

Lamb: If your lamb is quite fatty, you may not need much oil for frying. Leaner lamb may need a little more.
Fresh herbs: Mint adds brightness, but you can skip it or use more cilantro if you prefer.
Yogurt: Use plain, full-fat yogurt for the best flavor and texture. If it's too thick, add a splash of water to thin it slightly.
Chili powder: Use a mild variety (like Kashmiri) for color and warmth, or adjust to your heat preference.
Shaping the koftas: Damp hands help prevent sticking when rolling the meat into balls.

Recipe Twist Ideas

Make it a wrap: Serve the koftas in flatbread with lettuce, pickled onions, and a spoonful of the spiced yogurt for an easy wrap.
Swap the meat: Try ground chicken, beef, or turkey instead of lamb—just adjust cooking time as needed.
Baked version: For a lighter option, bake the koftas in the oven at 200°C (390°F) for 20–25 minutes, turning halfway through.
Add crunch: Sprinkle roasted crushed cumin seeds or toasted sesame over the yogurt just before serving.
Serve mezze-style: Pair with hummus, olives, and warm pita for a small sharing plate spread.

Nutrition