Spiced Lamb Kofta with Yogurt Sauce
These spiced lamb kofta combine ground lamb with cumin, coriander, parsley, and a little cinnamon. They are shaped into short oval patties and cooked in a skillet, so no skewers or barbecue are required.
A cool yogurt sauce balances the spices. Serve everything with flatbread and chopped vegetables for a build-your-own dinner.
Recipe overview
- Servings: 4
- Yield: Approximately 12 small kofta
- Estimated preparation: 20 minutes
- Estimated cooking: 15 minutes
- Estimated total: 35 minutes
- Equipment: Mixing bowl, large skillet, food thermometer
Ingredients
For the kofta
- 600 g ground lamb
- 1 small onion, grated and squeezed to remove excess liquid
- 2 garlic cloves, minced
- 3 tablespoons finely chopped parsley
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cinnamon
- ¾ teaspoon fine salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the sauce
- 200 g plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped mint or parsley
- ½ small garlic clove, finely grated
- Pinch of salt
Instructions
- Mix the sauce ingredients in a small bowl. Refrigerate while preparing the kofta.
- Combine the lamb, onion, garlic, parsley, spices, salt, and pepper. Mix just until evenly combined.
- Divide into 12 portions and shape each into a short oval approximately 2 cm thick.
- Heat the oil in a large skillet over medium heat.
- Cook the kofta in batches for approximately 8–12 minutes, turning regularly to brown several sides.
- Check several kofta in their centers. Ground lamb should reach 71°C/160°F.
- Transfer to a clean serving plate and serve with the yogurt sauce.
Cooking tips and substitutions
- Squeezing the grated onion helps keep the mixture from becoming too wet.
- Make the kofta similar in thickness for even cooking.
- Ground beef can replace the lamb.
- Add a small pinch of chili flakes for heat.
Serving suggestions
Serve with flatbread, sliced cucumber, tomatoes, and couscous. Keep raw-meat utensils separate from the sauce and salad.
Use a thermometer to check doneness: FoodSafety.gov safe cooking temperatures.
