Lamb Kofta Recipe - #Meat Matters!

Another day and it’s another #MeatMatters post from me only this time a lamb dish. This one is another quick make and with chilling time should only take around half an hour. It’s also super healthy and the vitamins and minerals in the lamb will do you as much good as the veggies I serve on the side. If this was a dish for me and Jonny I’d serve it with brown or seeded pitta but the kiddos won’t even entertain the thought so white it is for this time but believe me, it’s no less tasty with a slightly healthier bread!

We love lamb koftas with warm pitta, home made tzatziki and vegetable crudites!

INGREDIENTS:

Lamb kofta: Olive oil, 1 large white diced onion, 3 finely chopped garlic cloves, 2 tsp of cumin, 1 tsp of Chilli flakes, 500g minced lamb, a small handful of chopped coriander, a small handful of chopped mint leaves, salt and black pepper. And for the tzatziki: A small handful of chopped mint, half a cucumber (diced), half a big tub of natural Greek yogurt, one teaspoon of garlic puree, ground black pepper and 1 tbsp lemon juice. Serve with: Pitta breads and chopped begetables like carrot, cucumber and peppers.

METHOD:

Heat some oil in a frying pan to lightly cook the onion and garlic until tender before adding the cumin and chilli flakes – set aside.

Put the lamb into a bowl, add the onion mixture, chopped coriander and mint along with a dash of oil and season before mixing well.

Roll the mixture into small sausage shapes and drizzled with a little more oil before chilling for about 10 minutes.

Chilling in the fridge will help to firm them up before cooking!

You can make the tzatziki while they are firming up in the fridge, mix the mint, cucumber and garlic puree with the lemon juice before adding the yogurt and some light seasoning.

This tzatziki dip is super easy to make and knocks socks off shop bought tubs – sometimes I spiral the cucumber instead of cubing it to give it a different look but it all tastes the same!

Next heat a giddle pan and fry the koftas for about 6-8 minutes turning slowly. No need to oil the pan as the koftas are drizzled with oil.

Serve them with the pittas, tzatziki and vegetable sticks on the side!

Such a delicious meal but really healthy – especially if you opt for seeded or wholemeal pittas instead!

This post is an entry for the #MeatMatters challenge, sponsored by Simply Beef and lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here: https://www.simplybeefandlamb.co.uk/.