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Ground Lamb Kofta with Herb Yogurt
A dinner built around the structural integrity of ground lamb, relying on grated onion and aggressive mixing rather than breadcrumbs.
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Yield
- 4 servings
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Ground lamb is often treated like beef, formed into loose patties and cooked until just done. This approach fails with kofta, which require a dense, almost sausage-like bind to stay on a skewer or hold their shape in a pan. The solution is mechanical: grating the onion to release its juices, and kneading the meat mixture vigorously by hand until it becomes tacky and cohesive.
The fat content of ground lamb varies, but it is generally high enough to keep the meat tender even when cooked through. We use a heavy hand with cumin, coriander, and fresh mint to cut through the richness. The accompanying yogurt sauce is not an afterthought; its acidity and temperature contrast are necessary to balance the dense, spiced meat.
This is a dinner that stays light but is built to keep you full, offering about 30 g protein per serving. Serve the kofta over a bed of quinoa or farro, or alongside a simple cucumber and tomato salad. The meat mixture can be formed a day in advance and kept in the refrigerator, which only deepens the flavor.
What you need
Ingredients
Measurements
Metric converts only measures that are mathematically safe. Density-dependent cups stay as Nicole wrote them.
Scale the batch
4 servings
Kofta
- 1 pound ground lamb
- 1/2 medium yellow onion, grated on the large holes of a box grater
- 3 cloves garlic, minced
- 1/4 cup fresh mint leaves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, for the pan
Herb Yogurt
- 1 cup plain whole-milk Greek yogurt
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
How it goes
Method
Read the whole thing once before you start. Nothing here is difficult, but the timing is unforgiving at the end.
Grate and drain the onion
Grate the onion onto a paper towel or clean kitchen towel. Gather the corners and squeeze out as much liquid as possible. Excess moisture will cause the kofta to steam rather than brown and can prevent the meat from binding properly.
Knead the meat mixture
In a large bowl, combine the ground lamb, drained grated onion, garlic, mint, cumin, coriander, salt, and pepper. Use your hands to mix and knead the meat aggressively for about 2 minutes, until the mixture feels tacky and holds together in a solid mass.
Form the kofta
Divide the meat mixture into 8 equal portions. Roll each portion into a smooth ball, then gently roll it between your palms to form an oval about 3 inches long. Place the formed kofta on a plate or baking sheet.
Prepare the herb yogurt
In a small bowl, stir together the Greek yogurt, chopped dill, lemon juice, and salt. Taste and adjust the seasoning if necessary. Set aside to allow the flavors to meld while you cook the lamb.
Sear the kofta
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the kofta in a single layer, ensuring they do not touch. Cook undisturbed for 3 minutes to develop a dark brown crust.
Turn and finish cooking
Use tongs to turn the kofta and continue cooking, turning occasionally, until browned on all sides and cooked through, about 5 to 7 minutes total. The internal temperature should reach 160°F. Transfer to a plate to rest for 3 minutes before serving over the yogurt.
On the bench
Equipment
2 of these change the result. The rest are conveniences, with a workaround given. Nothing here is a brand recommendation — the spec is what matters.
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Box grater (large holes)
Grating the onion on the large holes releases and exposes liquid that must be squeezed out; without a coarse grating you won't remove enough moisture for good browning and binding.
- What matters
- Four-sided box grater with a coarse/large-hole side for quickly breaking down an onion.
- Search for
- “box grater large holes” (paid link)
Large cast-iron skillet
A heavy cast-iron skillet delivers the high, even heat needed to form a deep brown crust on the kofta; a thin pan will steam the meat instead.
- What matters
- 10-12-inch heavy cast-iron skillet that holds multiple kofta in a single layer without crowding.
- Search for
- “cast iron skillet 10 inch” (paid link)
Instant-read thermometer
OptionalChecking the internal temperature confirms the kofta have reached a safe 160°F without overcooking them to dryness.
- What matters
- Digital instant-read thermometer with a narrow probe and a response time under four seconds.
- If you skip it
- Cook until no pink remains, the exterior is deeply browned, juices run clear, and the kofta feel firm and springy to the touch.
The list
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Cook's notes
What we would tell a friend
- If you prefer to grill the kofta, form the meat around soaked wooden skewers. Ensure the grill grates are clean and well-oiled to prevent sticking.
- Do not skip the kneading step. It develops the myosin in the meat, creating the necessary bind without the need for egg or breadcrumbs.
- Leftover kofta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- The herb yogurt can be made up to 2 days in advance. The dill flavor will intensify as it sits.
From the kitchen
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