Tandoori Lamb Meatballs and Lemon Feta Sauce

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Mix in a little India


Heat Level

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Mouthwatering miniature Tandoori-spiced meatballs, garnished with crumbled feta and slices of fresh tomato, sweet onion and cucumber, wrapped inside warm naan bread. Lean ground beef also works well in this recipe.


  • 6 oz (170 g) crumbled feta cheese
  • 1/4 cup (60 ml) olive oil
  • 3 tbsp (45 ml) finely chopped fresh mint
  • 1/2 tsp (2 ml) finely grated lemon zest
  • 2 tsp (10 ml) lemon juice
  • 2 tsp (10 ml) garlic, minced
  • 1 lb (454 g) lean ground lamb
  • 1/3 cup (75 ml) finely chopped sweet onion
  • 3 tbsp (45 ml) Patak's Tandoori Curry Paste
  • 3/4 tsp (4 ml) salt
  • 4 garlic and coriander naan breads
  • 1 tomato thinly sliced
  • 1 cup (250 ml) matchstick cut cucumber
  • Freshly ground black pepper


  1. In a small food processor bowl, combine feta, 3 tablespoons (45 ml) olive oil, mint, lemon zest and juice and 1/2 teaspoon (2 ml) minced garlic. Pulse until creamy and smooth, season with ground black pepper. Set aside. Also be made in a bowl, using a spatula to cream feta mixture until smooth.
  2. In a bowl, combine lamb, onion, Patak's Tandoori Curry Paste, remaining 1 1/2 teaspoons (7.5 ml) garlic, and salt and mix thoroughly. Form mixture into 12 meatballs and slightly flatten tops until about 3/4 inch (2 cm) high.
  3. In a large nonstick skillet, heat remaining 1 tablespoon (15 ml) oil over medium-high heat. Cook meatballs until golden brown on bottom, about 4 minutes. Flip meatballs over and cook until no longer pink inside, about 3 more minutes. Set aside.
  4. To assemble, spread naan bread with feta mixture and top with meatballs, tomato slices and matchstick cucumbers.