Lamb Kofta

Lamb Kofta
Teresa Blackburn
  • Yield: 6 servings


Yogurt Sauce:
1 (7-ounce) container 2 percent Greek yogurt
1tablespoon plus 1 teaspoon fresh lemon juice
1tablespoon finely chopped fresh mint
1 1/2teaspoons honey
1teaspoon extra-virgin olive oil
1 garlic clove, mashed with 1/4 teaspoon coarse salt
1 egg, lightly beaten
1/4cup finely chopped onion
1small garlic clove, finely minced
2tablespoons finely chopped flat-leaf parsley
1tablespoon finely chopped fresh mint
1teaspoon ground cumin
1teaspoon kosher salt
1/2teaspoon ground cinnamon
1/2teaspoon ground coriander
1/4teaspoon cayenne
1/4teaspoon freshly ground black pepper
1pound ground lamb
1/2cup dry breadcrumbs
2teaspoons olive oil


  1. To prepare the yogurt sauce, combine all ingredients in a small bowl; refrigerate until ready to serve.
  2. 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.
  3. 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.