Lamb Kofta

A quick, aromatic lamb mince dish inspired by Middle Eastern kofta flavours — cumin, coriander, garlic, mint, cooked in a regular frying pan instead of a grill. Perfect for home kitchens: fast, flavourful, and easy to plate.

                                 10 Mins.                           15 Mins.                               3-4

👨‍🍳 Instructions:

1. Combine all kofta ingredients in a bowl and mix well by hand.
2. Shape into small torpedo‑shaped patties or round discs (about 2 tbsp each).
3. Heat olive oil in a frying pan over medium‑high heat.
4. Cook koftas for 3–4 minutes per side until golden brown. Because the torpedo shape is thicker in the centre, check doneness before serving — cut one open to confirm there's no pink remaining, or use a thermometer to check the centre has reached 71°C.
5. Rest briefly before serving.

✨ Pro Tip

Pan‑frying gives you the same flavour profile as grilled kofta without needing skewers or charcoal. Avoid overcrowding the pan — space lets the edges crisp and develop that signature kofta texture. Shoulder mince, with its higher fat content, is what keeps these juicy through the pan — a leaner mince will dry out faster in this method.

🥣 Yoghurt‑Tahini Sauce

Prep Time: 5 mins Serves: 3–4

🛒 Ingredients:

• ½ cup Greek yoghurt
• 1 tbsp tahini
• 1 tsp lemon juice
• 1 clove garlic, minced
• 1 tbsp finely chopped fresh mint
• Salt to taste

👨‍🍳 Instructions:

1. Whisk all ingredients together until smooth.
2. Chill for 10 minutes before serving.

✨ Pro Tip

The tahini adds nutty depth that balances the spices in the kofta, and the mint ties the sauce back to the herbs already in the mixture — a small touch that pulls the whole plate together.