Description
This Easy Kofta with Mint Yoghurt Sauce recipe combines spiced lamb or beef mince shaped into succulent koftas, pan-fried to golden perfection, and served with a refreshing, tangy mint yoghurt sauce. The aromatic spices and fresh herbs create a rich Middle Eastern-inspired flavor that’s perfect for weeknight dinners or entertaining guests. The accompanying yoghurt sauce, enhanced with mint jelly and cumin, adds a cool, creamy contrast that complements the savory koftas beautifully.
Ingredients
Kofta Ingredients
- 2 tbsp olive oil (for frying)
- 1 kg mince (lamb or beef)
- 1 cup fresh flat leaf parsley (roughly chopped and loosely packed)
- 1 cup fresh coriander or mint (roughly chopped and loosely packed)
- 2 onions (peeled and quartered)
- 4 garlic cloves (peeled and roughly chopped)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper (or 1/2 tsp for mild)
- 3 tsp table salt
- 1/2 tsp ground black pepper
Mint Yoghurt Sauce Ingredients
- 1 cup yoghurt (Greek or thick plain unsweetened)
- 1 tsp ground cumin
- 2 tbsp mint jelly (2-3 tbsp to taste) or honey (see notes)
- 1 tbsp fresh mint (finely chopped, optional)
- Small pinch of salt
Instructions
- Soak Skewers: If you are using wooden skewers, soak them in water for 30 minutes before cooking to prevent burning during frying or grilling.
- Prepare Kofta Paste: Place all kofta ingredients except for the mince into a food processor. Process until finely chopped and a paste forms. Scrape down the sides halfway to ensure even blending.
- Combine with Mince: Transfer the spice and herb paste to a large bowl. Add the minced meat and use clean hands or gloves to thoroughly massage and combine everything evenly, ensuring each bit of meat is well seasoned.
- Shape Koftas: Divide the mixture into 16 equal portions using damp hands. Shape them firmly onto skewers in elongated shapes, or form them into balls, patties, or sausages. Refrigerate for 15 minutes to help them firm up before cooking—especially helpful if using skewers.
- Cook Koftas: Heat olive oil in a large frying pan over medium-high heat. Cook koftas in batches for about 6 minutes, turning often to brown all sides evenly. For flatter patties, cook about 3 minutes per side until just cooked through. Alternatively, these koftas can be grilled over charcoal or on a BBQ for a smokier flavor.
- Prepare Yoghurt Sauce: In a jug or small bowl, combine mint jelly and cumin. Add a small amount of yoghurt and whisk until smooth to prevent clumping. Then add the remaining yoghurt and stir through. Season with a small pinch of salt and stir in fresh chopped mint if using. Chill sauce until ready to serve.
Notes
- Using gloves helps keep your hands clean and allows for better mixing and shaping of the kofta.
- Soaking wooden skewers prevents them from catching fire during cooking.
- The 15-minute refrigeration step helps the kofta hold its shape better, especially when grilling or frying on skewers.
- Mint jelly can be substituted with honey in the yoghurt sauce for a different but delicious sweet note.
- If you prefer milder heat, reduce cayenne pepper to 1/2 tsp or omit altogether.
- The yoghurt sauce can be made in advance and tastes even better after chilling for some time.
- These koftas are delicious when served with pita bread, salads, or rice dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
