Kashmiri Almond Koftas with Yogurt

Kashmiri Almond Koftas with Yogurt recipe by Kenwood New Zealand

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Made with these products:

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tools: Multi Food Grinder/K Beater


  1. Preheat the oven to 190°C/375°F/Gas 5. Using the Mincer fitted with the fine screen, mince the lamb into the Kenwood Bowl.
  2. Add the ginger, green chilli, ground coriander, curry powder and season with salt and freshly ground black pepper.
  3. Add 15ml (1 tbsp) of yogurt and half the milk powder and using the K Beater, mix together on minimum speed.
  4. Divide into 12 and shape into balls. Roll in the flaked almonds and place on a baking tray, leaving sufficient space in between each one for them to expand during cooking.
  5. Stir together the remaining yogurt and milk powder, sugar, oil and chilli powder. Season with salt and spoon over the top of each kofta ball making sure they are well coated.
  6. Bake uncovered for 30 minutes, by which time the almonds should be golden and toasted.



  • 450g (1lb) lean lamb, cut into strips
  • 2.5ml (1 inch) piece fresh ginger, grated
  • 1 fresh green chilli, seeded and finely chopped
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) curry powder
  • salt and freshly ground black pepper
  • 150g (5oz) natural yogurt
  • 20ml (4 tsp) dried milk powder
  • 75g (3oz) flaked almonds
  • 5ml (1 tsp) sugar
  • 15ml (1 tbsp) olive or sunflower oil
  • 1.25ml (¼ tsp) chilli powder

Post a comment