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Easy Herby lamb koftas with yoghurt sauce photo

Herby lamb koftas with yoghurt sauce

These Herby lamb koftas are bursting with flavor! Juicy lamb meets fresh herbs and a tangy yoghurt sauce for a delightful dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Koftas:
  • 500 g lamb mince
  • 1 tsp dried oregano
  • lemon wedges to serve
  • pita bread to serve
  • salad to serve
  • 1 onion roughly chopped
  • 20 g parsley chopped
  • 20 g fresh coriander chopped
  • 10 g mint chopped
  • 50 g seedless raisins or sultanas
  • 50 g blanched almonds or almond flakes toasted
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 1 cup full-fat yoghurt
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1/2 lemon juice
  • 1 Tbsp finely chopped chives or parsley

Equipment

  • Mixing Bowl
  • Skewers
  • Grill pan or barbecue
  • Food Processor
  • Serving Platter

Method
 

Instructions:
  1. In a large mixing bowl, combine the lamb mince, egg, dried oregano, salt, pepper, and onion. Add parsley, coriander, mint, and raisins. Mix until well combined.
  2. Sprinkle in the cumin, turmeric, and cinnamon. Mix again until spices are evenly distributed.
  3. Shape the mixture into oval or cylindrical patties or thread onto skewers. Aim for about 8-10 koftas.
  4. In a separate bowl, mix yoghurt, dried oregano, cumin, and lemon juice. Stir in chives or parsley, and season to taste.
  5. Preheat grill pan over medium-high heat. Lightly oil the grill. Cook koftas for about 5-6 minutes on each side until browned and cooked through.
  6. Remove koftas from grill, let rest for a few minutes. Serve warm with lemon wedges, pita, salad, and drizzle with yoghurt sauce.

Notes

  • Koftas can be stored in the fridge for up to 3 days in an airtight container.
  • Reheat gently in a pan or microwave.
  • For freezing, place koftas in a single layer until frozen, then transfer to a freezer bag for up to 3 months.