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.
Servings: 4
Calories: 331kcal
Ingredients
For the koftas
- 400 g ground lamb
- 1 small onion finely chopped
- 1 tablespoon grated fresh ginger
- 1 garlic clove minced
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon mild chili powder
- 1 tablespoon chopped fresh mint optional
- 1 tablespoon chopped cilantro
- ½ teaspoon salt
- Vegetable oil for shallow frying
For the yogurt sauce
- 200 g plain yogurt
- ¼ teaspoon ground cinnamon
- ½ teaspoon mild chili powder
- Pinch of salt
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
Calories: 331kcal | Carbohydrates: 6g | Protein: 19g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 128mg | Potassium: 364mg | Fiber: 1g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg