Tandoori-Spiced Lamb Kofta with Cucumber Raita

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb kofta seasoned with tandoori spices and served with a cooling cucumber raita sauce. This indian-inspired lamb ready in about 27 minutes pairs ground lamb, garlic cloves, minced, ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 lb ground lamb, 3 minced garlic cloves, 1 tbsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 2 tbsp tandoori masala powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly with your hands until all spices are evenly distributed.
  2. Step 2: Shape the lamb mixture into 12 oval-shaped koftas about 2 inches long.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the koftas and cook for 4-5 minutes on each side until browned and cooked through to an internal temperature of 160°F.
  4. Step 4: Meanwhile, prepare the raita by mixing 1 cup plain Greek yogurt with 1/2 finely diced cucumber, 2 tbsp chopped fresh mint, and 1 tbsp lemon juice in a small bowl.
  5. Step 5: Serve the hot koftas with a generous dollop of cucumber raita for a refreshing contrast.

Frequently asked questions

How long does Tandoori-Spiced Lamb Kofta with Cucumber Raita take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tandoori-Spiced Lamb Kofta with Cucumber Raita?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground lamb from drying out.

Can I substitute ingredients in Tandoori-Spiced Lamb Kofta with Cucumber Raita?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tandoori-Spiced Lamb Kofta with Cucumber Raita for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tandoori-Spiced Lamb Kofta with Cucumber Raita?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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