GLUTEN FREE II DAIRY FREE II NUT FREE II PALEO II SESAME FREE II SHELLFISH FREE II FISH FREE II SOY FREE

This dish Its spicy, fragrant with bold flavours that will make your taste buds dance and sing! its such a beautiful mix of flavours, colours and textures. I hope you enjoy it!

Spicy and mouth-watering beef koftas can be eaten in many ways. In a wrap, salad, or, you can use this recipe to make spicy burgers. Just divide the recipe into four. I have used this recipe for private dinner parties and functions, and it’s always a hit.

indian Beef kofta meatball recipe by Kam Sokhi mind body & eating coach

Meat

I used organic and grass fed lamb. Feel free to swap this for beef, turkey or chicken mince.

Rice

I used short grain brown rice, other varieties you could use are white, black, red, wild to name a few. To make this paleo replace the rice with cauliflower ‘rice’.

Ingredients

I have simply served the beef koftas with salad, short grain brown rice and added coriander oil which is basically coriander blended with some oil and seasoning. The dressing is my lemon, garlic, ACV and honey dressing with chopped mint and coriander. You could serve this recipe in naan bread with salad, in a burger or as a salad as I have done.

Makes 4 portions - 45 minutes cooking & prep time

Step by step

Recipe

  • 400 g organic minced beef/lamb

  • 1 medium red onion

  • 30 g coriander chopped

  • 5 cloves garlic chopped

  • 1 organic egg

  • 2 tbsp masala ( I use this one)

  • 3 tbsp mint chopped

  • salt and pepper

  • 3 green chilli chopped ( optional use more if you're a badass!)

Method

  1. Place all the ingredients into a bowl and mix well.

  2. Cook-off one kofta to test for seasoning before you cook the whole batch only to realise it needs more salt etc

  3. Once you have checked for seasoning, roll the rest of the mixture into even-sized balls.

  4. Cook them first by sealing in a hot frying pan with a tbsp of oil. Once sealed and coloured, pop them in a hot oven for 5 minutes or simply place a lid on the frying pan for 5 minutes and lower the heat.

  5. I once cooked served with salad and rice.

Variations

Try this recipe with minced lamb it works really well. You could alternatively use this recipe to shape into burgers instead and you could serve this in a bun with salad, mango chutney or mint and cucumber yoghurt.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.

 
 

You might also like these recipes:

Kam Sokhi

This article is written by Kam Sokhi, an accredited chef with more than 25 years of experience.

She is also a food stylist and photographer. Kam is an expert at creating healthy recipes for those with allergies or dietary needs without skimping on taste.

With vast culinary expertise and experience working at high-profile companies and restaurants, her mission is to inspire and educate.

Helping you fall back in love and rediscover the pleasure of eating again, one bite at a time.

https://www.kamsokhi.com
Previous
Previous

Turmeric, Ginger and Honey Dressing ( Top 14 Free, Paleo)

Next
Next

Sweet Potato, Turmeric and Carrot Soup ( Vegan, Gluten-Free)