[feast_advanced_jump_to] Made with lean ground chicken, grated onion, garlic, parsley, and spices, these deliciously moist ...

Stir well and bring to a simmer. 4. Increase the heat on the sauce and drop the kofta meatballs in. Cook for 15 minutes or until cooked through on a medium heat with the lid on. Add the crème ...

While the sauce is simmering, make the meatballs. Take a small portion of mince mixture at a time and roll into a smooth ball – a little smaller than a walnut in its shell. You should be able to ...

These Middle Eastern-style kofte meatballs are a doddle to make and ... using your hands. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape.

4. Increase the heat on the sauce and drop the kofta meatballs in. Cook for 15 minutes or until cooked through on a medium heat with the lid on. Add the crème fraiche and stir.

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 ...

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

Mix all the above ingredients and make your meatballs, then fry the meatballs in a frying pan in 3 tablespoons of oil until golden brown and cooked, then set aside. Using the same frying pan ...

Once the raw smell is gone, add the brown paste and tomato puree. Add all the spice powders except garam masala. 4. Fry on low heat with a splash of water for 2-3 mins till oil separates. 5. Add water ...