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Member Recipe

Lamb Kofta & Rice

Medium4 Servings
This boldly flavoured dish is great on a cold winter night or even

What you need to get


    For the kofta
  • 150g Lean lamb mince

  • 1 tsp Ginger

  • 1 tsp Garlic

  • 1 Green chilli, chopped finely

  • For the Rice
  • 200g Veetee Mega Basmati, washed and drained

  • 2 tbsp Sunflower oil

  • 3 Cloves

  • 1 Cinnamon stick

  • 1 Carrot, roughly chopped

  • 1 tsp Turmeric

  • 1 tsp Garam masala

  • 1 tsp Handful Coriander, chopped

What you need to do


  1. Combine the ingredients for the koftas

  2. Form into cherry sized balls. Heat the oven to 220C. Line a baking tray with foil and bake the meatballs for 10 minutes. Reserve.

  3. Tip in the rice and carrot fry for a minute. Add the spice powders and stir for a couple of minutes.

  4. Pour in double the amount of water by volume to rice and bring to a boil. Reduce heat, cover and simmer until rice is fluffy and done, for 10 minutes. Rest for 5 minutes.

  5. To serve, gently loosen the rice with a fork, fold in the meatballs and top with coriander.

  6. Combine the ingredients for the meatballs.
    In the meantime, heat the oil in a pan and fry the cloves and cinnamon until they sizzle.



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Lamb Kofta & Rice

Lamb Kofta & Rice This boldly flavoured dish is great on a cold winter night or even

What you need to get


    For the kofta
  • 150g Lean lamb mince

  • 1 tsp Ginger

  • 1 tsp Garlic

  • 1 Green chilli, chopped finely

  • For the Rice
  • 200g Veetee Mega Basmati, washed and drained

  • 2 tbsp Sunflower oil

  • 3 Cloves

  • 1 Cinnamon stick

  • 1 Carrot, roughly chopped

  • 1 tsp Turmeric

  • 1 tsp Garam masala

  • 1 tsp Handful Coriander, chopped

What you need to do


  1. Combine the ingredients for the koftas

  2. Form into cherry sized balls. Heat the oven to 220C. Line a baking tray with foil and bake the meatballs for 10 minutes. Reserve.

  3. Tip in the rice and carrot fry for a minute. Add the spice powders and stir for a couple of minutes.

  4. Pour in double the amount of water by volume to rice and bring to a boil. Reduce heat, cover and simmer until rice is fluffy and done, for 10 minutes. Rest for 5 minutes.

  5. To serve, gently loosen the rice with a fork, fold in the meatballs and top with coriander.

  6. Combine the ingredients for the meatballs.
    In the meantime, heat the oil in a pan and fry the cloves and cinnamon until they sizzle.