Turkish-inspired Lamb Kufte with Yogurt Sauce

Ingredients

• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil (for cooking) 2 tablespoons olive oil (for cooking)
• Fresh parsley or mint, for garnish Fresh parsley or mint, for garnish
• For the yogurt sauce: For the yogurt sauce:
• 1 cup Greek yogurt 1 cup Greek yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 26g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground lamb, chopped onion, minced garlic, breadcrumbs, cumin, paprika, coriander, dried oregano, cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small oval-shaped meatballs, about the size of a golf ball.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the lamb kufte and cook for about 8-10 minutes, turning occasionally, until they are browned and cooked through.
4. 4.
   While the kufte are cooking, prepare the yogurt sauce by combining Greek yogurt, lemon juice, chopped dill, and salt in a bowl. Mix well until smooth and creamy.
5. 5.
   Serve the Lamb Kufte hot, garnished with fresh parsley or mint, alongside the yogurt sauce.

Treat your ingredients with care...

• Ground lamb — Choose lean ground lamb for a healthier option. If you prefer a stronger flavor, you can mix lamb with beef or veal.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer sauce. If desired, you can use low-fat Greek yogurt for a lighter version.

Tips & Tricks

• For extra flavor, you can add finely chopped fresh mint or parsley to the lamb mixture.
• Soak wooden skewers in water for 30 minutes before grilling the kufte to prevent them from burning.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the lamb mixture.
• Serve Lamb Kufte with warm pita bread and a side of fresh salad for a complete meal.
• Leftover Lamb Kufte can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve Lamb Kufte as a main course, accompanied by the yogurt sauce and a side of warm pita bread. Garnish with fresh herbs for an added touch of freshness.

Presentation advice

Arrange the Lamb Kufte on a platter, drizzle the yogurt sauce over them, and sprinkle with fresh herbs. Serve with a side of pita bread and a colorful salad to create an enticing and visually appealing presentation.