https://www.lifestylefood.com.au/recipes/3885/lamb-koftas-with-spiced-yoghurt

LifestyleFOOD.com.au

Enjoy these flavourful logs of seasoned ground lamb with a fiery yoghurt spiced with chilli, coriander and mint.

Ingredients

  • 75g/3oz bulgar wheat

  • 2 tbsp olive oil

  • 1 chilli, finely chopped

  • 1 medium onion, finely chopped

  • ½ tsp ground coriander

  • ½ tsp ground cumin

  • 500g/1lb 2oz lean leg of lamb, all visible fat removed, cubed

  • 1 egg

  • 40g/1½ oz pine kernels, finely chopped

  • 2 tsp mint, chopped

  • 3 tsp parsley, chopped

  • For the Spiced Yoghurt

  • 2 chillies, seeded and finely chopped

  • 1 tsp fresh mint leaves, chopped

  • 1 tsp chives, snipped

  • 1 tsp coriander leaves, finely chopped

  • 1 tsp parsley, finely chopped

  • 1 garlic clove, crushed to a paste in a pestle and mortar

  • ½ tsp ground cumin

  • 250g/9oz Greek-style yoghurt

  • To Serve

  • mixed salad leaves

Method

  • 1.

    First, make the spiced yoghurt. Combine all the yoghurt ingredients in a large bowl. Leave for an hour to allow the flavours to develop.

  • 2.

    For the lamb koftas, soak the bulgar wheat in cold water for 30 minutes. Drain and squeeze dry.

  • 3.

    Heat half the olive oil in a frying pan, then add the chilli, onion, ground coriander and ground cumin and cook on a low heat for 15 minutes. Allow to cool.

  • 4.

    Place the lamb in a food processor along with the egg and the cooled onion mixture. Blend until the mixture has the consistency of a smooth paste.

  • 5.

    Remove the lamb mixture and place in a bowl. Add the bulgar wheat along with the pine kernels and the chopped mint and parsley.

  • 6.

    Wet your hands and shape 1 tsp of the mixture into a small log-shaped koftas. Repeat with the remaining mixture.

  • 7.

    Heat remaining one tablespoon olive oil in a frying pan, then add the koftas in batches, turning regularly until brown and cooked through. This should take approximately 10 minutes.

  • 8.

    When cooked, drain the koftas on absorbent kitchen paper and keep warm in the oven.

  • 9.

    Serve with spiced yoghurt dip and salad leaves.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 428kj
  • Fat Total 28g
  • Saturated Fat 8g
  • Protein 25g
  • Carbohydrate 20g
  • Sugar 5g
  • Sodium 98mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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