Lamb kofta with mint and garlic yoghurt

Appetizing Lamb kofta with mint and garlic yoghurt Recipe

Burghul bulks up these traditional lamb kofta. Serve with the refreshing mint, chilli and garlic yoghurt for extra flavour.
Lamb kofta with mint and garlic yoghurt
Prep Time : 0:25 | Cook Time : 0:10 | Total Time : 0:35 | Serving : 8 person.


  • 1/4 cup burghul (cracked wheat)

  • 1/2 cup boiling water

  • 600g lamb mince

  • 1 egg, lightly beaten

  • 1 small brown onion, finely chopped

  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves

  • 1/4 cup finely chopped fresh mint leaves

  • 1 tablespoon Moroccan seasoning

  • 1 tablespoon olive oil

Mint and garlic yoghurt

  • 2 small red chillies, deseeded, finely chopped

  • 2 garlic cloves, crushed

  • 1/3 cup finely chopped fresh mint leaves

  • 375g Tamar Valley Greek Style Yoghurt


  • Step 1

    Place burghul in a heatproof bowl. Add boiling water. Stand for 15 minutes. Drain. Return burghul to bowl. Add mince, egg, onion, parsley, mint, seasoning and salt and pepper. Using hands, mix to combine. Using 1 tablespoon mixture at a time, roll mixture into 32 balls.

  • Step 2

    Heat oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 10 minutes or until browned and cooked through.

  • Step 3

    Meanwhile, make mint and garlic yoghurt: Place chilli, garlic, mint and yoghurt in a bowl. Stir to combine. Serve meatballs with yoghurt mixture.

User Review
0 (0 votes)