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North Indian Inspired Lamb Koftas and Mint Yoghurt

with Spiced Potatoes, Tamarind Chutney and Fresh Kachumber Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
598 kcal
Protein
: 
28g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • Barley
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

200 grams

Lamb Mince

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

North Indian Style Spice Mix

1 unit(s)

Baby Cucumber

1 unit(s)

Medium Tomato

1 bunch(es)

Mint

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

40 grams

Tamarind Chutney

(Contains: Cereals containing gluten, Barley)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tsp

Sugar

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat22.6 g
of which saturates9.5 g
Carbohydrate69.6 g
of which sugars9.3 g
Dietary Fibre7.3 g
Protein28 g
Salt1.3 g
Potassium1137 mg
Calcium31.5 mg
Iron1.5 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Large Bowl
•Grater
•Medium Bowl
•Small Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the North Indian style spice, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

2

Peel and grate the garlic (or use a garlic press).

In a large bowl, combine the garlic, remaining North Indian style spice, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the lamb mince. Season with pepper and mix together with your hands.

Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

3

Pop the koftas onto a large baking tray.

Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

4

Meanwhile, cut the tomato into 1cm chunks.

Trim the cucumber, then cut into small 1cm pieces.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

5

In a medium bowl, combine the cider vinegar, oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper. Stir in the diced tomato and cucumber and half the mint, then set aside for now.

In a small bowl, mix together the remaining mint and yoghurt.

6

When everything's ready, share the koftas between your serving plates. Spoon over the mint yoghurt and drizzle on the tamarind chutney.

Serve the spiced potatoes and cucumber-tomato kachumber alongside.

Enjoy"

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