Delicious recipe for Indian Lamb Koftas with a coriander and lime pesto

500 g lamb mince
1 small onion, finely diced and fried till translucent
handful coriander leaves, chopped finely
1-2 large red chill chopped finely
1 tsp red chilli flakes (optional)
1 t ground cumin
1 t ground coriander powder
4 T dried breadcrumbs
1 large free range egg
salt, to taste

Coriander and lime pesto:
60 g pine nuts
30 g coriander, discard hard stalks
1 spring onions, chopped roughly
1 small clove garlic
120 ml extra virgin olive oil
2 small limes zested and squeezed
1 medium lemon, zested and juiced
salt, to taste

How to
Spray n Cook/ grease a large baking sheet.

Mix all the ingredients together using a fork or your hands in a large bowl.

Roll into medium sized balls.

Pre-heat the oven to 180 degrees Celsius on lower rack but not lowest.

In a pan on the stove with a tablespoon on vegetable oil, fry koftas to brown and seal on high heat. A minute should be sufficient.

Bake koftas on the baking tray for 8 minutes till done to your liking.

Serve with Mediterranean Delicacies tzatziki and coriander and lime pesto (made using Mediterranean Delicacies pine nuts and olive oil)

Suggestion: Arrange in a pita with griddled courgette strips and these dips for a quick and filling picnic meal.

Coriander and lime pesto:
Blend all ingredients in a bowl using a stick blender, pouring the olive oil in a steady stream until a smooth consistency is attained. Adjust seasoning.

If you prefer a thinner pesto, add more olive oil. Keeps two days in the fridge – though it never keeps more than an afternoon in our house.

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Recipe provided by Ishay Govender-Ypma, selected by Mail & Guardian as one of the Top Young South Africans in 2014 for contributions to media. She is a food and travel writer and recipe developer based in Cape Town. She crafts short stories on social media and longer ones in print and on the web:
Find her on Twitter and Instagram: @Foodandthefab.