Recipe

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

  • 1
    Place 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.
  • 2
    Place 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.
  • 3
    Meanwhile, make spiced yoghurt.
  • 4
    Heat 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.
  • 5
    Serve kofta with the remaining ingredients. Top with spiced yoghurt; season with pepper.
Spiced yoghury
  • 6
    Combine ingredients in a medium bowl. Refrigerate until required.

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