You are here: Home » Recipes » Lamb Kofta Lamb Kofta Recipe by Laraine Perri Yield 6 servings From the Persian word for “ground meat,” kofta are generously spiced lamb meatballs. Teresa Blackburn PrintEmail Ingredients Yogurt Sauce:1 (7-ounce) container 2 percent Greek yogurt1 tablespoon plus 1 teaspoon fresh lemon juice1 tablespoon finely chopped fresh mint1 1/2 teaspoons honey1 teaspoon extra-virgin olive oil1 garlic clove, mashed with 1/4 teaspoon coarse saltKofta:1 egg, lightly beaten1/4 cup finely chopped onion1 small garlic clove, finely minced2 tablespoons finely chopped flat-leaf parsley1 tablespoon finely chopped fresh mint1 teaspoon ground cumin1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander1/4 teaspoon cayenne1/4 teaspoon freshly ground black pepper1 pound ground lamb1/2 cup dry breadcrumbs2 teaspoons olive oil Instructions To prepare the yogurt sauce, combine all ingredients in a small bowl; refrigerate until ready to serve. To prepare the kofta, combine egg, onion, garlic, parsley, mint, cumin, salt, cinnamon, coriander, cayenne, and black pepper in a large bowl. Add lamb and breadcrumbs, and combine gently by hand. Shape into 12 football shaped patties. Cover and refrigerate until firm, about 30 minutes. Heat oil in a 12-inch nonstick skillet over medium heat. Cook kofta 4 minutes per side, or until just cooked through. Serve with yogurt sauce.