Lamb Koftas With Yoghurt Dressing

Koftas ready to cook
                cooked koftas

Originally from:

Makes enough for 4 people as a component of tapas.


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 morter 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 well.
  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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