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Feta Stuffed Lamb Kofta.
These feta stuffed lamb koftas are a delicious fuss free mid-week meal. Very simple ingredients but incredible flavour. Theres no need to faff around with lighting a BBQ or getting them onto skewers trying to fit them in a pan.
Key Ingredients.
4 PortionsMakes
20 MinutesPrep Time
15 MinutesCook Time
IngredientsInstructions
For the koftas
500g Minced Lamb2 cloves of garlic, crushed15g fresh Coriander finely chopped
15g fresh Mint finely chopped1 Tsp Cumin & Ground Coriander½ Block of Feta
For the chopped salad
1/2 Cucumber, diced2 Tomatoes, diced½ Red Onion, thinly sliced
1 Tsp red wine vinegar1 Tbsp Freshly chopped ParsleySprinkle of pomegranate seeds (optional)
For the yoghurt sauce
100g Greek Yoghurt1 Tsp Mint Sauce1 Tsp Freshly chopped Mint
Zest of ¼ Lemon & Squeeze of lemon juiceOlive OilSalt & Pepper
To serve
Shredded Iceberg LettuceLemon WedgesWarm FlatbreadsFresh Mint
1
In a large bowl, combine the minced lamb, crushed garlic, chopped coriander, chopped mint, cumin, ground coriander, salt, and black pepper. Mix well with your hands until all ingredients are evenly distributed.
2
Cut the feta into small slices. Take a portion of the lamb mixture and flatten it in your palm. Place a slice of feta in the center and wrap the lamb mixture around it, forming an oval-shaped kofta. Making sure it is sealed. Repeat with the remaining mixture.
3
Heat 1 Tbsp olive oil in a large frying pan over medium-high heat. Cook the koftas for about 10-15 minutes, turning occasionally, until golden brown and cooked through.
4
For the chopped salad, combine greek yoghurt, mint sauce, mint, zest & juice of a lemon & some olive oil in a bowl and mix well. Adjust seasoning to taste.
5
To make the yoghurt sauce, mix all ingredients in a small bowl until well combined.
6
Serve the koftas with some shredded iceberg lettuce, accompanied by the chopped salad, yoghurt sauce, warm flatbreads, and lemon wedges. Garnish with fresh mint. Enjoy!
TIP: flatten the koftas on the sides to cook evenly.
