Kofta meatballs are made with tender ground lamb and bold herbs and spices, including parsley, mint, cumin and paprika. Serve ...

If you've struggled to make meatballs as good as your favorite restaurants, some sneaky errors could be hampering your ...

These Middle Eastern-style kofte meatballs are a doddle to make and ... using your hands. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape.

Indian-flavoured lamb meatballs are cooked in a wonderfully spicy sauce. If you don’t finish it all in one sitting, this tastes great re-heated the next day. Put the onion, chillies, ginger ...

Stir well and bring to a simmer. 4. Increase the heat on the sauce and drop the kofta meatballs in. Cook for 15 minutes or until cooked through on a medium heat with the lid on. Add the crème ...

Once the raw smell is gone, add the brown paste and tomato puree. Add all the spice powders except garam masala. 4. Fry on low heat with a splash of water for 2-3 mins till oil separates. 5. Add water ...

4. Increase the heat on the sauce and drop the kofta meatballs in. Cook for 15 minutes or until cooked through on a medium heat with the lid on. Add the crème fraiche and stir.

Mix all the above ingredients and make your meatballs, then fry the meatballs in a frying pan in 3 tablespoons of oil until golden brown and cooked, then set aside. Using the same frying pan ...