These middle eastern lamb koftas are delicious served in a pitta or flatbread with some crunchy lettuce and a tomato salad. A yogurt sauce (like tzatziki) really elevates this simple lamb dish.
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Method
Gently mix all the ingredients (apart from the oil) together – use your hands, being careful not to overwork the mixute.
With wet hands, take 2 tablespoons of the mixture and form into a fat sausage shape. The sides can be flattened a little ready for frying. Repeat until you have approx. 10 koftas.
Let them rest in the fridge for 30 mins to firm up.
Whilst waiting, assemble the sauce; adding the mint, lemon and seasoning to the yogurt and refrigerating.
Heat the olive oil in a large frying pan, over a medium-high heat. Fry the koftas for 5mins on each side until just cooked all the way through.
Serve with the yogurt sauce and salad in a flatbread or with rice.
Ingredients
For the Koftas:
2 tbsp olive oil
500 grams minced lamb
1 medium onion finely chopped or grated
2 cloves crushed garlic
1 tsp ground cumin
1 tsp ground coriander
½ teaspoon ground pepper (white or black)
1 tsp sea salt flakes
Handful of finely chopped flatleaf parsley leaves
Handful of finely chopped fresh mint leaves
For the Yogurt Sauce:
350g greek yogurt
Pinch of salt
1 tsp of dried mint or a small handful of fresh mint, finely chopped.
A few rasps of lemon zest and a squeeze of the juice.
Optional clove of garlic, crushed to a paste or grated in.
