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Tandoori lamb balls with raita dip recipe

Tandoori lamb balls with raita dip recipe

7 ratings

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  • Serves 8 as an appetiser
  • 10 mins to prepare and 20 mins to cook
  • 143 calories / serving
  • Healthy


  • 1 small red onion, halved
  • 400g lean lamb mince
  • 3 tbsp chopped fresh coriander
  • 1tbsp tandoori powder
  • 2tbsp sunflower oil
  • 150ml reduced fat greek yogurt
  • 3tbsp chopped fresh mint
  • salt
  • freshly ground black pepper
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    3g 17%
  • Sugars

    1g 1%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 2.2g Protein 12g Fibre 0.8g


  1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Coarsely grate the onion into a large bowl. Add the mince, coriander and tandoori paste. Add a generous grinding of salt and pepper. Divide the mixture into 40 and roll each into a neat ball. Place in a roasting tin, add the oil and shake the pan until the meatballs are coated in oil. Bake for 20mins, shaking the roasting tin to turn the meatballs a couple of times, until they are golden all over.
  2. Whilst the meatballs cook, make the raita: mix the yogurt together with the mint and plenty of salt and pepper. Remove the meatballs from the oven and drain on kitchen paper. Arrange on a platter, spiking them with cocktail sticks if liked, served with the raita dipping sauce.

See more Indian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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