Tandoori Lamb Meatballs and Lemon Feta Sauce




20 min


10-20 min

These little meatballs are bursting with flavour and spice. Featuring our Tandoori Marinade here with burst of lemon flavour, this is a supremely delicious dish, and one that I’m sure the family will happily devour.


Tandoori Marinade


  • ½ cup crumbled feta cheese
  • ¼ cup oil
  • 3 tbsp mint, finely chopped
  • ½ tsp lemon zest, finely grated
  • 2 tsp lemon juice
  • 2 tsp garlic, minced
  • 1 lb lean ground lamb
  • ⅓ cup sweet onion, finely chopped
  • 3 tbsp Patak’s® Tandoori Spice Paste
  • ¾ tsp salt
  • 4 naan breads
  • 1 tomato, thinly sliced
  • 1 cup cucumber, matchstick cut
  • freshly ground black pepper


  1. In a small food processor bowl, combine feta, 3 tablespoons olive oil, mint, lemon zest and juice and 1/2 teaspoon minced garlic.
  2. Pulse until creamy and smooth, season with ground black pepper. Set aside. It can also be made in a bowl, using a spatula to cream feta mixture until smooth.
  3. In a bowl, combine lamb, onion, Patak’s® Tandoori Spice Paste, remaining 1 ½ teaspoons garlic, and salt and mix thoroughly. Form mixture into 12 meatballs and slightly flatten tops until about ¾ inch high.
  4. In a large nonstick skillet, heat remaining 1 tbsp oil over medium-high heat.
  5. Cook meatballs until golden brown on bottom, about 4 min. Flip meatballs over and cook until no longer pink inside, about 3 more min and set aside.
  6. To assemble, spread naan bread with feta mixture and top with meatballs, tomato slices and matchstick cucumbers

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