Lamb, Spinach & Mushroom Koftas served with cherry tomatoes, cucumber and carrot sticks

Lamb, Spinach & Mushroom Koftas

Age Suitability

10 months +





Cooking Time



What you need


1½ tsp cumin seeds
1½ tsp coriander seeds
1 small onion (about 100g)
100g mushrooms
Fresh coriander to taste (roughly a small handful)
Fresh mint to taste (roughly half the amount of the coriander)
2 cloves of garlic, crushed
3cm piece of ginger, peeled and finely grated
Zest of 1 unwaxed lemon
Few handfuls of spinach (enough to give 60g when wilted)
250g lamb mince
1 tbsp tomato purée
2 tsp garam masala
1 egg yolk
Some cooking oil for greasing the tray (if not using a grill rack)

Allergens warning

This product contains:
This product is suitable for:
No dairy, Gluten free
Gently spiced for weaning. Our Lamb, Spinach & Mushroom Koftas have an aromatic flavour, without the heat. Adjust the spice levels in the recipe for your baby.
Halved tomato next to a whole tomato


Gently toast the cumin and coriander seeds by quickly rolling around a non-stick pan over a high heat for about a minute, until you get the aroma from the spices - be careful not to burn them. Then crush the cumin and coriander seeds in a pestle and mortar and set aside. (you could use ready ground cumin and coriander if you prefer).

Preheat your oven to 200°C / 400°F / Gas Mark 6). Peel and dice the onion, chop the mushrooms, coriander and mint, peel and crush the garlic, peel and finely grate the ginger, and zest the lemon.

To wilt the spinach you can simply place a few handfuls in a colander and slowly pour over some freshly boiled water. Allow to cool slightly then squeeze out as much water as possible and chop. You will need roughly 60g once chopped.

Place all the ingredients into a food processor (except the egg yolk), sprinkling the spices over the top at the end so they mix in evenly. Blend until fairly smooth, scraping down the sides at intervals to ensure even mixing, and then add the egg yolk and blend again for a few moments. Take large heaped tea spoons full of the mixture and form into oblong shapes with your hands (or balls if you prefer). The mixture may be quite wet, but should form together easily

Ideally you should place the kofta onto a grill rack so that any liquid/fat drains away, however you can use a baking tray lined with foil and lightly greased. If using a baking tray then you may need to transfer the kofta to a fresh baking tray for the last few minutes of cooking, as some liquid can gather in the middle of the tray. Place the kofta into the preheated oven for about 20-25mins, until browned on the outside and cooked through.

Lamb, Spinach & Mushroom Koftas served with cherry tomatoes, cucumber and carrot sticks and a yoghurt dip

These can be served with some fresh or cooked vegetable sticks and a dip of your choice to make into a finger food meal. Some freshly chopped mint stirred into whole milk yogurt goes really well. For slightly older babies, these goodies can also be cut up and served in a wrap with yogurt and salad, or even humus and grated carrot. For grown-ups why not add some mango chutney or a dash of chilli sauce? Get creative and experiment with different options.


lemon slice
Courgette slices
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