Description
Flavorful lamb koftas seasoned with a blend of warm spices and fresh herbs, cooked to golden perfection in a skillet and finished in the oven. Served with a creamy, tangy tahini yogurt sauce and garnished with parsley, dukkah, chili flakes, and pomegranate seeds for a vibrant, Middle Eastern-inspired dish.
Ingredients
Lamb Koftas
- 1 shallot (or small onion)
- 1 lb (500 g) ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon sumac (optional)
- ½ teaspoon chili flakes (optional)
- ½ cup finely chopped flat-leaf parsley
- ¼ cup finely chopped mint
- 3 garlic cloves, grated
- 1 tablespoon sunflower or rapeseed oil
Tahini Yogurt Sauce
- ½ cup plain, unsweetened or Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, grated
- ½ teaspoon salt
Garnishes
- 1 tablespoon finely chopped flat-leaf parsley
- ½ teaspoon chili flakes
- 1 teaspoon nutty dukkah
- 2 tablespoons pomegranate seeds
Instructions
- Dice the shallot: Finely dice the shallot or small onion by slicing thin strips down the root end without cutting through it, then make perpendicular cuts across the shallot, and finally slice down from the top to create small diced pieces.
- Mix the koftas: In a large bowl, combine the ground lamb, diced shallot, 1 teaspoon each of ground cumin, coriander, cinnamon, smoked paprika, salt, optional sumac, and chili flakes if using. Add the chopped parsley and mint, then grate 3 garlic cloves directly into the mixture. Using your hands, mix scrunching everything together until well combined.
- Shape the koftas: Wet your hands to prevent sticking, then form the mixture into 15 small oval-shaped koftas using about a tablespoon each. Place them on a large plate and refrigerate for about 30 minutes to firm up. Meanwhile, preheat your oven to 400°F (200°C fan).
- Make the tahini yogurt sauce: In a small bowl, mix the yogurt, tahini, lemon juice, salt, and grate 2 garlic cloves into the bowl. Vigorously whisk with a fork until smooth and creamy. Set aside.
- Cook the koftas: Heat a large oven-proof skillet over medium heat and add 1 tablespoon of sunflower or rapeseed oil. Cook the koftas in batches if needed, frying for 5 minutes on each side until golden brown. Avoid moving them until they naturally release from the pan. Once browned all over, transfer the skillet to the preheated oven and cook for an additional 4 minutes to ensure they are cooked through.
- Serve: Remove the skillet from the oven. Spoon the tahini yogurt sauce onto a serving plate, arrange the koftas on top, and garnish with parsley, dukkah, chili flakes, and pomegranate seeds as desired. Serve immediately and enjoy.
Notes
- Refrigerating the koftas before cooking helps them hold their shape and improves texture.
- Using oils with a high smoke point, such as sunflower or rapeseed oil, prevents burning during frying.
- Sumac and chili flakes are optional but add a nice tang and heat if desired.
- If you don’t have a Microplane or garlic press, finely mince the garlic cloves.
- Adjust chili flakes garnish according to your spice tolerance.
- Oven temperature can vary – use a fan oven at 400°F (200°C) or conventional oven at about 425°F (220°C) if no fan.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
