Lamb Kofte with Yoghurt & Mint Dressing

By: Gozney

These lamb koftes are super quick and easy to make- the perfect excuse to fire up Roccbox for a midweek treat! 

Prep Time
PT20M
Cook Time
PT10M
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Ingredients

For the kofte;500g Minced lamb shoulder1 Red onion, finely diced1 Garlic clove, crushed2 Tsp Ground cumin1 Tsp Ground coriander40g Pine nuts, toasted and pulsed in a blender2 Tbsp Chopped mint2 Tbsp Chopped parsleyCrumbled Feta to finishFor the yoghurt dressing;8 Tbsp Yoghurt1 Tsp Toasted cumin seedsSmall bunch of mint leaves, chopped1 Lime, juice only

Instructions

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If you want to make them extra special then try serving them with our cumin flatbread.

Step 1;

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.

Step 2;

Allow the meatballs to chill in the fridge whilst you combine the dressing ingredients in a bowl and set to one side.

Step 3;

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!

Step 4;

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.

Step 5;

Serve the koftes and yoghurt with flatbreads, a good amount of crumbled feta, sliced red onion and some picked mint and coriander leaves.

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