Middle Eastern · dinner

Lamb Kofta with Cucumber Yogurt Sauce

Name: Lamb Kofta with Cucumber Yogurt Sauce
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: Ground lamb, 85% lean, raw, 3/4 lb; Rolled oats, 1/3 cup; Onion, grated, 1 medium; Garlic, 3 cloves, minced; Fresh parsley, 1/4 cup; Fresh mint, 2 tbsp; Ground coriander, 2 tsp; Ground cinnamon, 1/2 tsp; Olive oil, 1 tbsp; Greek yogurt, plain, lowfat, 1 cup; Cucumber, grated, 1/2 cup; Garlic for sauce, 1 clove; Lemon juice, 1 tbsp; Tomatoes, sliced, 2 medium; Brown rice, cooked, 1 1/2 cups; Salt and pepper, to taste

Spiced lamb koftas with a cool mint and cucumber yogurt, tomatoes and brown rice.

37 min4 servings

44925g35g24g

This version uses oats as the binder, so there is no bread to soak.

Ingredients

Ground lamb, 85% lean, raw3/4 lb
Rolled oats1/3 cup
Onion, grated1 medium
Garlic3 cloves, minced
Fresh parsley1/4 cup
Fresh mint2 tbsp
Ground coriander2 tsp
Ground cinnamon1/2 tsp
Olive oil1 tbsp
Greek yogurt, plain, lowfat1 cup
Cucumber, grated1/2 cup
Garlic for sauce1 clove
Lemon juice1 tbsp
Tomatoes, sliced2 medium
Brown rice, cooked1 1/2 cups
Salt and pepperto taste

Steps

Squeeze the grated onion in a towel and mix it into a bowl with the lamb, oats, garlic, parsley, mint, coriander, cinnamon, salt and pepper.
Shape into 12 small ovals.
Stir the yogurt with the cucumber, garlic, lemon juice and a pinch of salt.
Heat the oil in a skillet over medium-high heat. Cook the koftas 3 to 4 minutes per side until browned and cooked through.
Serve over the rice with the tomatoes and a generous spoonful of yogurt sauce.

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Adapted from Foodland Ontario