Lamb Kofta with Green Beans

This is a fairly large recipe, but the meatballs taste even better the next day, so enjoy the leftovers!

makes 6 servings


1 1/2 pounds ground lamb

2 1/2 cups minced onion, divided

2 Tbsp minced garlic, divided

1 Tbsp unpeeled grated ginger

1 large egg

2 cups plus 1 Tbsp plain yogurt

2 tsp turmeric, divided

2 tsp chili powder, divided

1 tsp ground cardamom

1 tsp whole coriander seeds

2 Tbsp chopped cilantro

3 1/2 tsp salt, divided

1 1/2 Tbsp rice flour

4 Tbsp oil or ghee

3 cups diced fresh tomatoes

2 Tbsp dried fenugreek leaves

1 tsp black pepper

1 tsp gound cumin

3-4 cups trimmed green beans, lightly salted

1 tsp ground cinnamon

1/2 tsp ground cloves



  1. Pre-heat the oven to 400 degrees. Combine lamb with 1/2 cup onion, 1 Tbsp garlic, ginger, egg, 1 Tbsp yogurt, 1 tsp turmeric, 1 tsp chili powder, cardamom, coriander, cilantro, 2 tsp salt and rice flour. Using your hands or a 2-ounce ice cream scoop, form the mixture into approximately 12-13 large meatballs.

  2. Lay the meatballs on a greased baking sheet and bake for 10-12 minutes. Remove and set aside.

  3. In a large Dutch oven or stockpot, heat up the ghee (or oil) and cook 2 cups of minced onion on low heat until a caramelized brown color; usually this takes 15-20 minutes. Add 1 Tbsp garlic, tomatoes, 1 tsp turmeric, fenugreek leaves, 1 tsp chili powder, black pepper, cumin and 1 1/2 tsp salt and continue cooking on low heat until the tomatoes have disintegrated into the onions. Keeping the heat low, add 2 cups of yogurt a little bit at a time into the onion tomato masala until all of the yogurt has been incorporated. Cover the stockpot and let the masala cook for another 10-12 minutes.

  4. Gently stir the meatballs into the masala. Lay the beans to one side and sprinkle the cinnamon and cloves over the top. Cover the stockpot and cook on low heat for 5-7 minutes. The meatballs will finish cooking during this time. Turn the heat off and let it rest for 10-15 minutes before serving.