4 Jul


Mostly koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In India, Pakistan, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of beef, veal, pork or mixtures of them.

They are often shaped into meatballs which are prepared with a mixture of ground meat and leeks, and served dry. In Iran and Pakistan, koftas are served with a spiced gravy, as dry versions are considered to be kebabs. Shrimp and fish koftas are found in South India, coastal Pakistan, and in some parts of the Persian Gulf states.

These kebab’s just look beautiful in any party or get together and goes well with whatever assortment of food there is. My mom used to prepare this on every special occasion at home.



  • 8 eggs
  • 500 gms finely ground lamb mince
  • 1 medium sized onion chopped very fine
  • 1 tbsp garlic chopped very fine
  • 1 tsp ginger minced
  • 1.2 tsp pepper powder
  • 1 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp garam masala powder
  • Salt to taste
  • 2 tsp rice flour or besan
  •  sunflower  oil for deep frying



Boil the  eggs, let them cool, peel, rinse and dry.

Combine the ground beef/lamb, minced onion, garlic, spices and seasoning all in one bowl.

 Take a chunk (about a handful) of the meat and place in food processor with a little bit of the flour mixture. Process until the meat mixture sticks together and almost resembles a dough-like mixture and clumps together in the processor.

 Repeat this process of taking a chunk of the meat and some flour. Once you have done this with all of the meat, combine all of the mixture in a bowl with your hands.

 Heat oil in a deep saucepan to about medium-high temperature. Test the oil with a little clump of your meat mixture, your oil is ready if the meat dropped in rises to the top and begins cooking.

 Divide the lamb mixture into even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it.  Fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. let cook.  Halve the koftas lengthwise and sprinkle with  cilantro. Serve  hot.

NOTE :- If your meatball opens up while frying, coat the meatball with a little whisked egg whites right before cooking in the oil.



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