Recipe of the week: Gurdeep Loyal’s desi kofta meatballs with sticky mango-lime tomatoes
This South Asian dish is perfect for those with a taste for the sour-sweet, spiced and smoked

The term desi loosely translates as “from the home or nation”, says Gurdeep Loyal – which, as there is no singular home for all south Asians, means it comes in many forms. I hail from a family of Punjabi whisky drinkers with a taste for the sour-sweet, spiced and smoked. This recipe is an expression of my own “desi-ness” in kofta form. Use it as inspiration to cook up your own.
Ingredients: serves 2-3
For the meatballs
- 500g minced pork
- 4 tbsp smoky whisky, plus more to serve
- 1 tbsp finely grated fresh ginger
- 6 garlic cloves, very finely chopped or grated
- 10g coriander leaves, chopped
- 1 tbsp garam masala
- 2 large shallots, grated
- 1 tsp chilli flakes
- 1½ tsp coarsely ground black pepper
- 1½ tsp smoked salt
- 2 tbsp coarse semolina
- 1 tbsp ghee
For the tomatoes
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- 1 tbsp finely grated lime zest, plus 4 tbsp lime juice, plus more to serve
- 4 tbsp granulated sugar
- 2 tbsp runny honey
- 3 tbsp sweet mango chutney
- 325g baby plum or cherry tomatoes
- ½ tsp smoked salt
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
To serve
- 2 tbsp toasted flaked almonds
- sliced mango (optional)
Method
- To make the meatballs, mix all the ingredients except the ghee together in a bowl using your hands, until evenly combined. Press firmly into 8 large meatballs, compacting each tightly until just a little smaller than a tennis ball. Cover and leave in the fridge for 1 hour.
- Next, heat the ghee in a deep ovenproof pan and gently fry the meatballs 2 at a time, browning their outsides. Remove and set aside on a baking tray or plate. Preheat the oven to 180°C (fan).
- Using the same pan, heat the lime zest and juice, sugar, honey and mango chutney for 3-4 mins, whisking until it turns frothy and caramel-like. Add the whole tomatoes and smoked salt, mix well, then cook for 2 mins until the tomatoes begin to soften. Mix through the chopped coriander and mint, then place the browned meatballs back into the pan, spooning the tomatoes over the top.
- Bake for 45-50 mins until the tomatoes turn intensely sticky and the meatballs are cooked through and burnished on top. Check in on them regularly to ensure the juices don’t dry out, adding a splash of water if needed.
- Finish with toasted flaked almonds, a squeeze of lime juice and an extra drizzle of smoky whisky, with sliced mango on the side, if you like. Serve with rice, pasta, couscous or good bread. Any starchy carb, in fact.
Taken from Mother Tongue: Flavours of a Second Generation by Gurdeep Loyal, published by 4th Estate at £26. To buy from The Week Bookshop for £20.99 (incl. p&p), call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for the Food & Drink newsletter for recipes, reviews and recommendations
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
See the bright lights from these 7 big-city hotels
The Week Recommends Immerse yourself in culture, history and nightlife
-
Scientists want to regrow human limbs. Salamanders could lead the way.
Under the radar Humans may already have the genetic mechanism necessary
-
Sudoku medium: June 25, 2025
The Week's daily medium sudoku puzzle
-
Anne Hillerman's 6 favorite books with Native characters
Feature The author recommends works by Ramona Emerson, Craig Johnson, and more
-
Book reviews: '1861: The Lost Peace' and 'Murderland: Crime and Bloodlust in the Time of Serial Killers'
Feature How America tried to avoid the Civil War and the link between lead pollution and serial killers
-
Brian Wilson: the troubled genius who powered the Beach Boys
Feature The musical giant passed away at 82
-
8 recipes that require minimal effort for the best kind of summer eating
The Week Recommends It's the season of grilling and smart desserts
-
Anshu Ahuja's golden coconut and butter bean curry recipe
The Week Recommends Plump, creamy beans in a sweet, spicy sauce
-
Grilled radicchio with caper and anchovy sauce recipe
The Week Recommends Smoky twist on classic Italian flavours is perfect to grill, drizzle and devour
-
Echo Valley: a 'twisty modern noir' starring Julianne Moore and Sydney Sweeney
The Week Recommends This tense thriller about a mother and daughter is 'American cinema for grown ups'
-
Larry Lamb shares his favourite books
The Week Recommends The actor picks works by Neil Sheehan, Annie Proulx and Émile Zola