Lamb Koftas With Yoghurt Dressing

Koftas ready to cook
                cooked koftas

Originally from:

Makes enough for 4 people as a component of tapas.

Note: may be frozen, de-frosted in a microwave and re-heated (covered) in the oven at 200 C for 30 to 45 minutes.


For the lamb koftas:

For the yoghurt dressing:


For the lamb koftas:

  1. Dry fry the cumin seeds and until they just begin to brown/pop.
  2. Put the cumin seeds into a spice grinder and grind to a powder (or use a mortar and pestle).
  3. Sauté the onions and garlic in a frying pan until tender.
  4. Add the toasted ground cumin seeds and chilli flakes and cook for a few minutes then set aside to cool.
  5. Put the minced lamb into a bowl, add the mixture you've just made, plus the chopped mint leaves.
  6. Mix together well and season generously; if you're not sure about the seasoning, fry a small lump of the mixture and taste it.
  7. Form into about 12 balls, drizzle each ball with olive oil and press down to ~1 cm thick.
  8. Put these in the fridge to firm up while you make the dressing.
  9. Fry in olive oil on a high heat for a few minutes per side.

For the yoghurt dressing:

  1. Dry fry the cumin seeds until they begin to brown/pop.
  2. Put the mint into a mortar and bash it with the pestle to bruise it.
  3. Transfer the mint to a bowl and add the other ingredients, noting that no additional salt is required.

Serve the lamb koftas with the dressing (and some pita bread) on the side.

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