Name: Lamb kofta with yoghurt
Prep time: 45 min
Total time: 45 min
Yield: 4
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

Lamb kofta with yoghurt

Try our Middle Eastern lamb kofta with spiced yoghurt and salad for a fresh and flavourful low-carb meal.

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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Ingredients

Method

Spiced yoghury

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