Lamb Kofta with Cucumber Yogurt

Ground lamb rolled with cumin, coriander and fresh mint, seared until crusty and served over cool cucumber yogurt. No breadcrumbs, no skewers, no fuss.

Serves 325 minutes ketolow-carbhigh-proteingluten-free

• ✓Lamb is a rich source of protein, iron and zinc.
• ✓Greek yogurt brings protein and live cultures.
• ✓Seasoned the classic way — cumin, coriander, allspice and fresh mint, no breadcrumb filler.

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Ingredients

• •1 lb / 450 g ground lamb
• •1 tsp ground cumin
• •1 tsp ground coriander
• •½ tsp ground allspice
• •2 cloves garlic, grated
• •small bunch mint, half chopped into the meat, half to finish
• •1 cup / 250 g plain Greek yogurt
• •½ cucumber, coarsely grated and squeezed dry
• •2 tbsp olive oil
• •salt, black pepper, lemon

Method

1. Mix the lamb with the spices, garlic, chopped mint, salt and pepper — briefly, or they toughen. Roll into 12 stubby logs.
2. Stir the yogurt with the squeezed cucumber, a pinch of salt and a squeeze of lemon.
3. Sear the koftas in the oil over medium-high, turning every couple of minutes, 8–10 minutes until browned all over and cooked through.
4. Swipe the yogurt across the plates, koftas on top, the rest of the mint and more lemon over everything.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.