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Spaghetti with Lamb Kofta Meatballs (Fusion)



Shazans/ Shazans Select Lamb Kofta meatballs

12 pcs

Italian tomato chopped

1 can

Garlic, sliced

1 clove

Onion, chopped

1 medium (150g)

Italian seasoning, dried

1 tsp

Tomato Puree

1 tbsp

Salt (or salt to taste)

1 tsp

Black pepper, ground

1/4 tsp

Parsley flakes, dried

1 tsp

Garam Masala powder

3 tsp

Water /Pasta Water

1 cup

Parsley and coriander leaves, chopped for garnish

1/4 tsp

Spaghetti pasta, cooked al dante

1/2 pack (250g)

Olive oil

2 tbsp






Heat a frying pan over medium heat. Add 2 tbsp of olive oil and let it heat up. 


Add in lamb kofta meatballs and cook them until golden brown on all sides (approx. 2 mins on each side, approx. 15 mins in 


Alternatively, you can bake the meatballs for about 15-18 mins at 170C Fan Oven.


While waiting for the meatballs to cook, cook 250g of spaghetti following the pack instructions. Drain the spaghetti and keep some of the pasta water.


Once meatballs are done, take them out and put aside. 


In the same frying pan, add in chopped onion. Cook until soft and translucent. Then, add garlic and cook further for another 1-


Next, add a tin of chopped tomatoes, Italian seasoning, tomato Puree, garam masala and parsley flakes. Mix together and then add in water/pasta water. Bring to the boil. 


Transfer the cooked meatballs back into the pan and let cooked through. Reduce heat to a gentle simmer and cover with a lid.


Cook for 15-20 mins stirring occasionally, until you have a rich slightly thicker sauce. Add in salt and black pepper to taste and 


When the meatball sauce is nearly finished, transfer the cooked spaghetti and stir into the sauce.


Cook for another 5 minutes before serving.