Put the onion, chillies, ginger, garlic, salt, garam masala, chilli powder and tomato purée in a large food processor. Season with lots of freshly ground black pepper. (For a great flavour add ...

Kofta meatballs are made with tender ground lamb and bold herbs and spices, including parsley, mint, cumin and paprika. Serve ...

Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.

We divided the kofta mix in half to serve two and froze the rest for another time. Take leftover couscous, tomato and cucumber salad and minted yoghurt for lunch the next day with any leftover ...

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Add the cooked chicken balls to the gravy and cover the lid of the pan. 8. Add cream to the gravy and mix well. Adjust the salt level of the Chicken Malai Kofta. Garnish with chopped coriander leaves ...

In a large bowl, mix all of the ingredients for the kofta thoroughly. Heat oil in a kadhai on medium flame. Take heaped teaspoons of the kofta mixture and deep fry them until golden brown. Set aside.

These spiced beef and lamb kofta kabobs are packed with bold flavors ... Place toasted bread in a food processor; pulse until ...