Kashir Mangshor Kofta (Lamb Kofta or Kopta)

    Lamb koftas are just a delicacy to Bengalis. The koftas are easy to make, and very flavorful. Serve with plain pulao or paratha with yoghurt. If you prefer, you can also grill the koftas by threading onto skewers and brushing the koftas with the oil.


    Dhaka, Bangladesh
    1 person made this


    • 500 g of minced lamb
    • 1 teaspoon of ginger slices
    • 1 tablespoon of onion slices
    • 1 teaspoon of garlic slices
    • 1 tablespoon of corn flour
    • salt as needed
    • 4-5 green chilies, chopped
    • 2 tablespoons of chopped coriander leaves
    • 1 teaspoon of coriander powder
    • 1 teaspoon of cumin powder
    • 2 cups of soybean oil
    • 1 tablespoon of cashew nuts, sliced


    1. Strain the minced meat.
    2. Mix the ginger, onion and garlic slices, corn flour, salt, green chilies, coriander leaves, coriander and cumin powders with the meat.
    3. After mixing the ingredients well, take a small portion in your palm and shape into a ball.
    4. Heat a deep frying pan with soy bean oil. Deep-fry the ball. Repeat to make a batch of 8-10 koftas or koptas.
    5. Transfer the koftas on a serving dish. Sprinkle the sliced cashew nuts.
    6. Serve.

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