Lamb Kofta

Print Recipe
Course Main Course
Keyword lamb, Phase Three
Servings 4


  • 350 gm Lamb mince
  • 1 Medium onion Finely chopped
  • 2 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Smoky paprika
  • 1/4 cup Fresh parsley Chopped
  • 1/4 cup Fresh Coriander Chopped
  • Green salad for serving

Kofta Sauce

  • 3 Ripe tomatoes Peeled and diced
  • 4 Free range eggs
  • 500 ml Passata
  • 1 1/2 tasp Sweet paprika
  • 1 1/2 tsp Ground cumin
  • 1/2 tsp Sea salt
  • 1/4 tsp Paprika
  • 3 tbsp Fresh parsley Finely chopped
  • 3 tbsp Fresh coriander Finely Chopped
  • 3 Cloves, garlic Finely chopped
  • 1 tbsp Olive oil
  • 1/4 cup Water


  • Combine all sauce ingredients, except for the water and egg into the base of a deep-frying pan or tagine.
  • Cover and bring to a simmer over a medium heat. Once simmering, reduce the heat to medium-low (enough to maintain a gentle simmer).
  • Allow the sauce to cook for 15-20 mins, or just enough to completely soften the tomatoes.
  • While sauce is cooking combine all the kofta ingredients together into a bowl. Using your hands, knead in the herbs & spices. Shape the kofta mixture into small meatballs.
  • Add water to the sauce and stir gently.
  • Add meatballs and spoon a little of the sauce over each meatball to cover. Cover the pan or tagine and cook for approximately 25 minutes or until the sauce has thickened.
  • Break the eggs into the middle of the meatballs and re-cover the pan.
  • Cook for an additional 8-10 minutes or until egg whites are solid and the yolks partially set.
  • Serve with green salad.