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Lamb kofta with mint and garlic yoghurt
Lamb kofta with mint and garlic yoghurt
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Lamb kofta with bulgur served with minty, spicy yogurt sauce.
Ingredients:
  • 62.50 ml burghul (cracked wheat)
  • 125.00 gm boiling water
  • 600g lamb mince
  • 1 egg, lightly beaten
  • 1 small brown onion, finely chopped
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 62.50 ml finely chopped fresh mint leaves
  • 20.00 ml Moroccan seasoning
  • 18.20 gm olive oil
  • 2 small red chillies, deseeded, finely chopped
  • 82.50 ml finely chopped fresh mint leaves
  • 375g Greek Style Yoghurt
Instructions:
  • 1. In a heatproof bowl, combine burghul with boiling water. Allow to sit for 15 minutes, then drain excess water. 2. Return burghul to the bowl. Add in mince, egg, onion, parsley, mint, seasoning, salt, and pepper. 3. Mix everything together using your hands until well combined. 4. Shape small portions of the mixture into 32 balls, using approximately 1 tablespoon of mixture for each one.
  • In a large frying pan over medium-high heat, sizzle the meatballs in hot oil until golden brown and cooked through, turning occasionally, for 7 to 10 minutes.
  • Prepare the mint and garlic yogurt by simply combining chili, garlic, mint, and yogurt in a bowl. Mix well and serve with the meatballs.

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