Lamb Koftas With Spiced Yoghurt
These lamb kofta balls are packed with flavor and aromatics, making them a delightful dish that will impress your taste buds. The combination of juicy lamb mince, crunchy pine nuts, and fragrant herbs creates a harmonious blend of textures and tastes. Served with a tangy and refreshing spiced yogurt sauce, these kofta balls are sure to be a hit at your next meal.
— Constant Cookbook
Ingredients
- 140g/5oz wheat germ
- 250g/10½oz lean lamb mince
- 1 free-range egg
- 1 onion
- 140g/5oz pine nuts
- 2 tbsp finely chopped fresh parsley
- 1 tsp olive oil
- 1 red Thai chilli
- 1 tbsp finely chopped fresh mint
- 1 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh coriander
- 1 clove garlic
- ½tsp ground cumin
- 200g/7oz thick low-fat Greek yoghurt
Instructions
- Place the wheat germ into a large bowl and cover with cold water. Leave to stand for ten minutes, then drain and pat dry with kitchen towels to remove excess water.
- Place the wheat germ, lamb mince, egg, onion, pine nuts and parsley into a large bowl and mix together well. Roll small lumps of the lamb mixture into small balls, the size of a golf ball and place onto a greased baking sheet, cover with cling film and place into the fridge to chill for 30-45 minutes.
- Meanwhile, for the spiced yoghurt, place the chilli, mint, parsley, coriander, garlic, cumin and yoghurt into a clean bowl and mix thoroughly.
- Heat a tablespoon of oil in a large frying pan over a medium heat. Add the kofta balls and fry, turning regularly, until browned and cooked all the way through.
- To serve, divide the hot kofta balls between three plates and top with a dollop of the spiced yoghurt.
Cook Time
10M
Prep Time
PT1H
Yield
Serves 3
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