I made a Lamb Kofta so punchy everyone plotted to steal the leftovers, you need to keep scrolling to find out why.
I’ve been obsessed with Lamb Kofta since I first smelt it frying and never looked back. I love how the lamb mince sings with cumin and paprika, greasy in the best way, sticky, charred edges that make you forget everything else.
This kofta recipe hits every corner of my taste map. And the yoghurt dressing cuts through with a bright, sharp tang that makes each bite addictive.
I eat these with my hands when I can. But honestly, even on a sad weeknight they make me feel like something’s been done right.
No pretending this is subtle food. Just meat.
Ingredients
- 500g lamb mince: Rich protein, juicy and meaty, it’s the kofta base.
- Small onion: Adds sweet moisture, keeps koftas from being dry.
- Garlic cloves: Punchy aroma, you’ll get savory depth.
- Fresh parsley: Bright herb lift, keeps things fresh.
- Fresh mint: Basically a cool, fragrant note that pairs well.
- Ground cumin: Earthy warmth, that classic Middle Eastern touch.
- Ground coriander: Citrusy, subtle warmth, rounds out the spices.
- Smoked paprika: Adds smoky color and mellow heat.
- Ground cinnamon: Tiny sweet warmth, surprisingly cozy with lamb.
- Chilli flakes: Adds bite, you control the heat.
- Fine salt: Brings out all the flavours, don’t skip it.
- Black pepper: Sharp peppery kick, keeps it lively.
- Egg: Helps bind things together, makes koftas hold shape.
- Breadcrumbs: Absorb juices, stop them from falling apart.
- Olive oil for cooking: Prevents sticking, gives a light fruity note.
- Greek yoghurt: Creamy base for the dressing, tangy and cooling.
- Lemon juice: Bright acid, it wakes up the yoghurt.
- Garlic in yoghurt: Little garlicky zing, pairs with lamb nicely.
- Olive oil for dressing: Smooths the yoghurt, adds sheen.
- Salt and pepper for dressing: Simple seasoning, balances the tang.
- Grated cucumber: Crunchy, hydrating raita vibe, very refreshing.
Ingredient Quantities
- 500g lamb mince (ground lamb)
- 1 small onion, finely grated or very small chopped
- 2 garlic cloves, crushed or minced
- 20g fresh parsley, finely chopped (about 1/4 cup)
- 1 tablespoon fresh mint, chopped (optional but nice)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chilli flakes or to taste
- 1 teaspoon fine salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 egg, lightly beaten (helps bind, optional)
- 2 tablespoons breadcrumbs or 1 slice white bread, squeezed dry and torn up
- 1 tablespoon olive oil for cooking or brushing
- 200g Greek yoghurt (for the dressing)
- 1 tablespoon lemon juice
- 1 small garlic clove, crushed into the yoghurt
- 1 teaspoon olive oil for the dressing
- Salt and pepper for the dressing, to taste
- 1/2 small cucumber, grated or finely diced for a raita style dressing (optional)
How to Make this
1. Put the lamb mince in a big bowl, add the finely grated onion, crushed garlic, chopped parsley and mint if using, then sprinkle in cumin, coriander, smoked paprika, cinnamon, chilli flakes, salt and pepper.
2. Add the beaten egg if you want a firmer kofta, and the breadcrumbs or the squeezed up slice of bread, then mix with your hands until just combined. Don’t overwork it or the koftas will be tough. If mixture feels too wet chill it 15 minutes or add a bit more crumbs.
3. Taste a tiny bit of the raw mix by frying a teaspoon quickly in a hot pan, check seasoning and adjust salt, chilli or spices as needed. Yes do this, it really helps.
4. Divide the mix into 8 to 10 even portions and shape into long sausage shapes or oval patties, pressing them firmly so they hold together. Wet your hands slightly to stop sticking.
5. Heat a frying pan or griddle over medium high and brush with about 1 tablespoon olive oil, or preheat the grill/oven to 200 C / 400 F and oil the tray. Cook the koftas 3 to 5 minutes per side in the pan until nicely browned and cooked through, or grill/oven roast about 10 to 12 minutes turning once. Internal temp should read about 70 C / 160 F for lamb.
6. Meanwhile make the yoghurt dressing by stirring together the Greek yoghurt, lemon juice, crushed garlic, 1 teaspoon olive oil and salt and pepper to taste. If you want a raita style dressing fold in the grated or finely diced cucumber and squeeze out some excess water first so it does not water down the yoghurt.
7. Keep cooked koftas resting a few minutes so the juices settle. If you used skewers serve them on the skewers, otherwise arrange on a platter.
8. Serve the koftas topped or drizzled with the yoghurt dressing, scatter extra chopped parsley or mint if you have it, and offer lemon wedges, flatbreads, salad or rice on the side.
9. Leftovers keep well in the fridge for 2 days, reheat gently in a low oven or in a pan so they dont dry out.
Equipment Needed
1. Big mixing bowl for the lamb and spices, you’ll need space to get in there with your hands
2. Box grater or microplane for the onion and cucumber, saves time and keeps texture right
3. Sharp knife and chopping board for parsley, mint and garlic, you can skip the press if you like
4. Measuring spoons for the cumin, paprika, salt etc, makes seasoning easy to repeat
5. Frying pan or griddle plus a spatula for cooking the koftas on the hob (or use an oven tray if roasting)
6. Baking tray or ovenproof rack if you grill/roast them, and some oil for brushing
7. Instant read thermometer so you can check they reach about 70 C / 160 F, really helps avoid undercooking
8. Small bowl and spoon for whisking the yoghurt dressing and squeezing out cucumber if using
FAQ
Lamb Koftas With Yoghurt Dressing Recipe Substitutions and Variations
- Lamb mince: swap for ground beef or pork, or use ground turkey/chicken for a leaner version — won’t be exactly the same but still tasty.
- Fresh parsley or mint: replace with cilantro or basil if thats what you got on hand, same fresh brightness.
- Breadcrumbs or white bread: use rolled oats, crushed crackers, or panko instead, works fine to bind and soak up moisture.
- Greek yoghurt for the dressing: use sour cream, labneh, or coconut yoghurt for a dairy free option, adjust lemon and salt to taste.
Pro Tips
1. Chill the mix briefly if it feels too soft. Fifteen minutes in the fridge firms the fat and makes shaping way easier, and it helps the koftas hold together when cooking.
2. Test a tiny spoonful of raw mix by frying it fast, then taste and adjust salt, chilli and spices. It’s the easiest way to avoid a bland batch, don’t skip it.
3. Wet your hands with cold water or oil before shaping so the meat won’t stick. Press firmly but not too much; overworking makes them dense and dry.
4. Rest cooked koftas a few minutes before serving and keep them loosely covered. That lets the juices redistribute so they stay juicy instead of leaking out as soon as you cut into them.
Lamb Koftas With Yoghurt Dressing Recipe
I made a Lamb Kofta so punchy everyone plotted to steal the leftovers, you need to keep scrolling to find out why.
4
servings
456
kcal
Equipment: 1. Big mixing bowl for the lamb and spices, you’ll need space to get in there with your hands
2. Box grater or microplane for the onion and cucumber, saves time and keeps texture right
3. Sharp knife and chopping board for parsley, mint and garlic, you can skip the press if you like
4. Measuring spoons for the cumin, paprika, salt etc, makes seasoning easy to repeat
5. Frying pan or griddle plus a spatula for cooking the koftas on the hob (or use an oven tray if roasting)
6. Baking tray or ovenproof rack if you grill/roast them, and some oil for brushing
7. Instant read thermometer so you can check they reach about 70 C / 160 F, really helps avoid undercooking
8. Small bowl and spoon for whisking the yoghurt dressing and squeezing out cucumber if using
Ingredients
500g lamb mince (ground lamb)
1 small onion, finely grated or very small chopped
2 garlic cloves, crushed or minced
20g fresh parsley, finely chopped (about 1/4 cup)
1 tablespoon fresh mint, chopped (optional but nice)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon chilli flakes or to taste
1 teaspoon fine salt (adjust to taste)
1/2 teaspoon black pepper
1 egg, lightly beaten (helps bind, optional)
2 tablespoons breadcrumbs or 1 slice white bread, squeezed dry and torn up
1 tablespoon olive oil for cooking or brushing
200g Greek yoghurt (for the dressing)
1 tablespoon lemon juice
1 small garlic clove, crushed into the yoghurt
1 teaspoon olive oil for the dressing
Salt and pepper for the dressing, to taste
1/2 small cucumber, grated or finely diced for a raita style dressing (optional)
Directions
- Put the lamb mince in a big bowl, add the finely grated onion, crushed garlic, chopped parsley and mint if using, then sprinkle in cumin, coriander, smoked paprika, cinnamon, chilli flakes, salt and pepper.
- Add the beaten egg if you want a firmer kofta, and the breadcrumbs or the squeezed up slice of bread, then mix with your hands until just combined. Don’t overwork it or the koftas will be tough. If mixture feels too wet chill it 15 minutes or add a bit more crumbs.
- Taste a tiny bit of the raw mix by frying a teaspoon quickly in a hot pan, check seasoning and adjust salt, chilli or spices as needed. Yes do this, it really helps.
- Divide the mix into 8 to 10 even portions and shape into long sausage shapes or oval patties, pressing them firmly so they hold together. Wet your hands slightly to stop sticking.
- Heat a frying pan or griddle over medium high and brush with about 1 tablespoon olive oil, or preheat the grill/oven to 200 C / 400 F and oil the tray. Cook the koftas 3 to 5 minutes per side in the pan until nicely browned and cooked through, or grill/oven roast about 10 to 12 minutes turning once. Internal temp should read about 70 C / 160 F for lamb.
- Meanwhile make the yoghurt dressing by stirring together the Greek yoghurt, lemon juice, crushed garlic, 1 teaspoon olive oil and salt and pepper to taste. If you want a raita style dressing fold in the grated or finely diced cucumber and squeeze out some excess water first so it does not water down the yoghurt.
- Keep cooked koftas resting a few minutes so the juices settle. If you used skewers serve them on the skewers, otherwise arrange on a platter.
- Serve the koftas topped or drizzled with the yoghurt dressing, scatter extra chopped parsley or mint if you have it, and offer lemon wedges, flatbreads, salad or rice on the side.
- Leftovers keep well in the fridge for 2 days, reheat gently in a low oven or in a pan so they dont dry out.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 239g
- Total number of serves: 4
- Calories: 456kcal
- Fat: 36g
- Saturated Fat: 13g
- Trans Fat: 0.13g
- Polyunsaturated: 2.4g
- Monounsaturated: 17.5g
- Cholesterol: 152mg
- Sodium: 688mg
- Potassium: 517mg
- Carbohydrates: 8.5g
- Fiber: 0.7g
- Sugar: 4.5g
- Protein: 38.5g
- Vitamin A: 750IU
- Vitamin C: 8.8mg
- Calcium: 79mg
- Iron: 3.8mg
