These lamb koftes are super quick and easy to make- the perfect excuse to fire up Roccbox for a midweek treat!
If you want to make them extra special then try serving them with our cumin flatbread.
Sear off the onion and garlic in a little oil and, once soft, add the cumin and coriander. Leave to cool slightly before popping in a bowl with all the other kofte ingredients. Season well and portion into 35-40g meatballs.
Allow the meatballs to chill in the fridge whilst you combine the dressing ingredients in a bowl and set to one side.
Once ready to cook, fire up Roccbox to 450-500°C and pre-heat a cast iron pan in the oven. You can use a grill pan here if you plan to flatten the koftes slightly – up to you!
Rub the meatballs with a little olive oil before carefully placing them into the hot pan. Return the pan to Roccbox and cook for 3 minutes before flipping them over. Cook for a further 2-3 minutes before transferring to a plate and covering with foil to rest for a few minutes.
Serve the koftes and yoghurt with flatbreads, a good amount of crumbled feta, sliced red onion and some picked mint and coriander leaves.
For the kofte;
500g Minced lamb shoulder
1 Red onion, finely diced
1 Garlic clove, crushed
2 Tsp Ground cumin
1 Tsp Ground coriander
40g Pine nuts, toasted and pulsed in a blender
2 Tbsp Chopped mint
2 Tbsp Chopped parsley
Crumbled Feta to finish
For the yoghurt dressing;
8 Tbsp Yoghurt
1 Tsp Toasted cumin seeds
Small bunch of mint leaves, chopped
1 Lime, juice only