Lamb kofta with yoghurt
Try our Middle Eastern lamb kofta with spiced yoghurt and salad for a fresh and flavourful low-carb meal.
- 45 mins preparation (plus refrigeration)
- Serves 4
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Ingredients
- 2 tablespoons burghul
- 250 g minced lamb
- 1 extra-large (60g) egg, beaten lightly
- 1 small onion (80g), chopped finely
- 2 tablespoons pine nuts, chopped finely
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh flat-leaf parsley
- vegetable oil, for shallow drying
- 200 g baby spinach leaves
- 1 small red onion (100g), cut into thin wedges
- 125 g cherry tomatoes, halved
- ⅓ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves
- 2 tablespoons pomegranate seeds (see notes)
Spiced yoghurt
- 1 cup (280g) greek-style yoghurt
- 2 fresh small red chillies, seeded, chopped finely
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh coriander
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
Method
- 1Place burghul in a small bowl, cover with cold water; stand 10 minutes. Drain; pat dry with paper towel to remove as much water as possible.
- 2Place burghul in a large bowl with lamb, egg, onion, pine nuts and chopped herbs; season. Use your hands to combine mixture. Roll rounded tablespoons of mixture into balls, place on a baking paper-lined tray. Cover; refrigerate kofta for 30 minutes.
- 3Meanwhile, make spiced yoghurt.
- 4Heat 1.5cm oil in a large frying pan over medium-high heat; shallow-fry kofta, in batches, for 10 minutes or until browned and cooked through. Remove kofta with a slotted spoon; drain on paper towel.
- 5Serve kofta with the remaining ingredients. Top with spiced yoghurt; season with pepper.
Spiced yoghury
- 6Combine ingredients in a medium bowl. Refrigerate until required.
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