Lamb Koftas with Yoghurt Dressing

These Lamb Koftas with Yoghurt Dressing bring a burst of Middle Eastern flavor right to your kitchen. Made from seasoned ground lamb and fragrant spices, they are perfect for a casual meal or a special gathering. The combination of warm spices with the cool tang of yogurt sauce creates a harmony that's simply irresistible.

I first made these koftas when trying to impress friends at a backyard BBQ, and they quickly became a requested dish every summer. The aroma alone draws everyone to the table!

Ingredients

• Lamb mince: one pound (five hundred grams) provides rich flavor and juiciness essential for authentic koftas
• Grated onion: adds moisture and sweetness while blending seamlessly into the meat
• Panko breadcrumbs: help keep the koftas tender and light rather than dense
• Crushed garlic: gives a pungent depth prized in Middle Eastern cooking
• Chopped fresh coriander: brings a fresh herbal touch that brightens the dish
• Cumin: two teaspoons infuse warm earthy notes fundamental to this cuisine
• Ground coriander: two teaspoons offers citrus undertones for balanced seasoning
• Paprika: two teaspoons adds color and mild smokiness and using sweet Spanish paprika enhances this
• Ground cinnamon: one and a half teaspoons is the secret ingredient that gives koftas their distinct exotic aroma
• Cayenne pepper: three quarters teaspoon adds heat but is adjustable to your spice preference
• Salt and black pepper: one teaspoon and half a teaspoon amplify all these flavors beautifully
• Greek yogurt: one cup creates a creamy and tangy base that cools the spices
• Extra virgin olive oil: one tablespoon adds brightness and smoothness
• Crushed garlic (sauce): one clove complements the yogurt with its bold aroma
• Ground cumin (sauce): one teaspoon echoes the kofta spices in the sauce for harmony
• Lemon juice: one tablespoon contributes refreshing acidity to balance richness
• Salt and pepper (sauce): quarter teaspoon each season the sauce perfectly

Instructions

Soothe the Flavors:

Combine all yoghurt sauce ingredients in a bowl. Chill for at least twenty minutes or overnight to let the flavors meld and deepen.

Prepare the Meat Mixture:

Grate half an onion directly into a mixing bowl to trap all the juices. Add lamb mince, panko breadcrumbs, crushed garlic, chopped coriander, and all the kofta spices including salt and pepper. Use your hands to mix thoroughly but gently, integrating the spices evenly throughout the meat.

Shape the Koftas:

With damp hands, divide the mixture into eight equal portions. Thread each portion onto skewers, shaping into smooth or slightly textured logs depending on your browning preference. The smoother shape looks neat while a rougher form browns better.

Cook the Koftas:

• Stove Method: Heat half a tablespoon of oil in a large skillet over medium high heat. Cook the koftas in batches for a total of five minutes, turning frequently to achieve even browning.
• BBQ Method: Grill on medium high heat for around six minutes, rotating regularly to brown all sides.
• Broiler or Oven Grill: Position koftas about ten inches from the heat source. Cook for twelve minutes total, turning as needed until lightly browned. This method works but won't give quite the same caramelization as stove or BBQ.

Assemble and Serve:

Create a spread on a platter with warm flatbreads, yoghurt sauce, and a shredded red cabbage carrot and mint salad or an alternative fresh salad. Let everyone build their own wraps adding koftas and drizzling with extra yoghurt sauce. Enjoy the vibrant textures and flavors in every bite.

I remember making these for a family gathering and the compliments kept pouring in, especially about how balanced and fragrant they tasted.

Storage Tips

Cooked koftas keep well in an airtight container in the fridge up to three days. Reheat gently on the stove or in the oven to maintain moisture. Uncooked koftas freeze beautifully for up to three months. Thaw overnight in the fridge before cooking to ensure even heating.

Ingredient Substitutions

Ground beef can replace lamb perfectly if you prefer a milder flavor or don't have lamb available. Use regular breadcrumbs instead of panko, but panko gives a lighter texture. Fresh parsley can stand in for coriander if you don't have it, though the flavor will be slightly different.

Serving Suggestions

Stuff the koftas into warmed pita bread paired with the yoghurt dressing and a crisp cabbage salad for a fantastic handheld meal. Alternatively serve over seasoned rice pilaf with roasted vegetables for a heartier plate. Adding hummus alongside the yoghurt sauce adds creamy richness and variety to the spread.

These lamb koftas are vibrant and easy to adapt to your taste. Serve with warm flatbreads and yoghurt dressing for a satisfying meal.

Common Recipe Questions

→ What spices are used in these lamb koftas?

The koftas feature warm spices like cumin, coriander, paprika, ground cinnamon, and a touch of cayenne pepper for subtle heat.

→ How can I cook the koftas for best flavor?

Grilling over charcoal is ideal for a smoky flavor, but stove-top frying, BBQ, or broiling are great alternatives.

→ What is in the yoghurt dressing?

The dressing combines thick yoghurt, extra virgin olive oil, crushed garlic, cumin, lemon juice, and seasoning for a creamy, tangy complement.

→ Can I prepare the koftas ahead of time?

Yes, the koftas can be shaped in advance and stored refrigerated or frozen until ready to cook.

→ What sides go well with these koftas?

They pair well with flatbreads, fresh cabbage and mint salad, hummus, or rice pilaf dishes for a full meal.

→ Can other meats be used instead of lamb?

Beef mince is a good alternative and works equally well with the spice blend and cooking methods.