Lamb Kofte with Yoghurt & Mint Dressing

By: Gozney

These lamb koftes are super quick and easy to make- the perfect excuse to fire up your Gozney oven for a midweek treat!

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Serves: 3-4

For the kofte

500g Minced lamb shoulder
1 Red onion, finely diced
1 Garlic clove, crushed
2 Tsp Ground cumin
1 Tsp Ground coriander
40g Pine nuts, toasted and pulsed in a blender
2 Tbsp Chopped mint
2 Tbsp Chopped parsley
Crumbled Feta to finish

For the yoghurt dressing

8 Tbsp Yoghurt
1 Tsp Toasted cumin seeds
Small bunch of mint leaves, chopped
1 Lime, juice only

Recommended Equipment

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Sear off the onion and garlic in a little oil and, once soft, add the cumin and coriander. Leave to cool slightly before popping in a bowl with all the other kofte ingredients. Season well and portion into 35-40g meatballs.

Step 2

Allow the meatballs to chill in the fridge whilst you combine the dressing ingredients in a bowl and set to one side.

Step 3

Once ready to cook, fire up your Gozney oven to 450-500°C and pre-heat a cast iron pan in the oven. You can use a grill pan here if you plan to flatten the koftes slightly – up to you!

Step 4

Rub the meatballs with a little olive oil before carefully placing them into the hot pan. Return the pan to Roccbox and cook for 3 minutes before flipping them over. Cook for a further 2-3 minutes before transferring to a plate and covering with foil to rest for a few minutes.