Orange Minted Yogurt Sauce For Lamb Kaftas Recipes

LAMB KOFTAS WITH YOGHURT DRESSING

Lamb Koftas with Yoghurt Dressing image

RECIPE VIDEO ABOVE. The smell of Middle Eastern spices while this is cooking is totally intoxicating!! Try this Lamb Kofta recipe once, and you'll be addicted for life! Traditionally cooked over charcoal, brilliant on the BBQ, but I usually cook these midweek on the stove. great recipe for gatherings, DIY spread, make ahead

Provided by Nagi | RecipeTin Eats

Time 30m

Number Of Ingredients 22

Ingredients

1 lb / 500 g lamb mince ((ground lamb))
1/2 onion (, grated)
1/4 cup breadcrumbs (, preferably panko)
2 cloves garlic (, crushed)
2 tbsp chopped fresh coriander
2 tsp cumin
2 tsp coriander
2 tsp paprika
1.5 tsp ground cinnamon
1 tsp cayenne pepper ((this is a bit spicy, reduce to taste or leave out))
1 1/2 tsp salt
1/2 black pepper
1 cup yogurt (, Greek or other thick plain)
1 tbsp extra virgin olive oil
1 clove garlic (, crushed)
1 tsp cumin
1 tbsp lemon juice
1/4 tsp salt and pepper (, each)
8 skewers ((Note 1))
8 flatbreads (small)
Shredded Red Cabbage, Carrot and Mint Salad ((Note 3))
OR shredded lettuce, tomato and onion slices ((Note 3))

Steps:

Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 15 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 50 mg, Sodium 739 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GREEK LAMB WITH YOGURT MINT SAUCE

Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

INDIAN KOFTAS WITH MINT YOGURT & FLATBREADS

Indian koftas with mint yogurt & flatbreads image

Double up this recipe for sharing with family and friends - it has plenty of tasty components you can mix and match

Provided by Katy Greenwood

Categories Dinner, Main course

Time 35m

Number Of Ingredients 10

Ingredients

500g lamb mince
3 tbsp tikka curry paste
2 tbsp mango chutney
2 garlic cloves , finely grated
thumb-sized piece ginger , finely grated
225g Greek-style yogurt
1 ½ tbsp mint sauce
8 flatbreads
4 tomatoes , sliced
2 Little Gem lettuces , shredded

Steps:

In a large bowl, mix the lamb mince with the curry paste, mango chutney, garlic and ginger. Season a little and roll into 20 oval balls. Heat a large, non-stick frying pan - you shouldn't need any oil, as lamb mince is quite fatty. Cook the koftas in batches for 2-3 mins - be careful as they are quite fragile.
Heat oven to 200C/180C fan/ gas 6. Transfer the koftas to a baking tray and put in the oven for 10 mins, adding the flatbreads for the final 5 mins. Mix the yogurt with the mint sauce. Serve the koftas wrapped in a flatbread with some minty yogurt, tomato and lettuce.

Nutrition Facts : Calories 801 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 44 grams protein, Sodium 2.7 milligram of sodium

LAMB KOFTA WITH YOGURT SAUCE

LAMB KOFTa With YOGURT SAUCE image

These tasty little Middle East Lamb Kofta meatballs are certainly a delicious change. With fresh ingredients such as mint and parsley, this is a great recipe to enjoy all year round! VIDEO https://www.youtube.com/watch?v=LjlIkBZpqP0

Provided by CLUBFOODY

Categories Meat

Time 16m

Yield 12 koftas

Number Of Ingredients 11

Ingredients

1 lb ground lamb
1/2 cup white onion, finely chopped
2 large garlic cloves, pressed
1 tablespoon of fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 teaspoons cumin
1 teaspoon mild paprika
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1/8 teaspoon sea salt
2 tablespoons oil (or more)

Steps:

In a bowl, combine all the ingredients. Roll lamb mixture to the size of a golf ball then flatten them down to about ½-inch thick. Place patties on a baking sheet greased with oil. Brush oil on patties, loosely cover and refrigerate for 30 minutes.
Heat a griddle pan on medium-high heat and when hot, cook koftas for 3 minutes per side.
To make yogurt sauce:.
1/2 cup plain yogurt - 1 tablespoons tahini - 1/2 tablespoons fresh squeezed lemon juice - 1 teaspoons mint leaves, finely chopped - freshly ground black pepper - 1/2 teaspoons cumin.
In a small bowl, combine all the ingredients, stir, taste & adjust. Cover and refrigerate until ready to serve, about 30 minutes.
This can be served with flatbread and yogurt sauce or on sliders with yogurt sauce and muhammara.

LAMB KOFTA WITH YOGURT SAUCE

Lamb Kofta With Yogurt Sauce image

This was in today's (May 30, 2007) food section of the Houston Chronicle. I love Middle Eastern food and this sounds totally yummy! Thought I'd post it so I don't lose the newspaper clipping!

Provided by Leslie in Texas

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

olive oil flavored cooking spray
2 slices bread, lightly toasted (day-old crusty white bread)
1 medium onion, quartered
1/2 cup fresh flat leaf parsley, loosely packed
1/4 cup fresh mint leaves, loosely packed
2 garlic cloves
1/2 teaspoon cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon fresh ginger, grated (or finely minced)
1/2 tablespoon Thai red curry paste
1 large egg
1/2 lb ground lamb
1/2 lb ground turkey
4 large round pita breads
2 medium tomatoes, diced
1 cup plain yogurt (Greek-style is good)
1 tablespoon fresh dill, chopped
1 small cucumber, peeled, seeded, and finely diced
1 teaspoon fresh lemon juice
salt & fresh ground pepper

Steps:

Yogurt Sauce.
In a small bowl, mix together all yogurt sauce ingredients, cover and chill while preparing the kofta. Add salt and pepper to taste before serving.
Kofta.
Place an oven rack in the center position of the oven.
Preheat oven to broil.
Lightly coat a rimmed baking sheet with olive oil cooking spray.
Place the bread in a food processor and pulse until it forms fine bread crumbs.
Add the onion, parsley,mint,garlic,cumin,cinnamon,chili powder,salt, black pepper,ginger and red curry paste and process until the mixture is finely chopped.
Transfer the mixture to a large bowl.
Mix the egg into the onion and herb mixture.
Add the lamb and turkey and use your hands to thoroughly mash everything together.
Shape mixture into 12 egg-sized balls, then arrange on the prepared baking sheet.
Lightly spray the kofta with olive oil.
Broil for 8 minutes, then use tongs to rotate each and broil an additional 7 minutes.
Rotate again, and broil for another 3 to 4 minutes.
Remove from oven, and let stand 5 minutes.
Wrap the pitas in foil, and place in oven for 1 to 2 minutes, just long enough to heat through.
Arrange 3 koftas down the center of each of each pita, then top with diced tomato and yogurt sauce.
Wrap the pita around the koftas and enjoy!

Nutrition Facts : Calories 543, Fat 22.8, SaturatedFat 9, Cholesterol 147, Sodium 844.3, Carbohydrate 52.8, Fiber 3.9, Sugar 8.5, Protein 31.2

YOGURT MINT SAUCE

Yogurt Mint Sauce image

Serve this sauce with our Lamb Kofta.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 4

Ingredients

8 ounces plain whole-milk yogurt, preferably Greek-style
3 tablespoons finely chopped fresh mint
1 1/2 teaspoons freshly squeezed lemon juice
1 small garlic clove, minced

Steps:

Combine all ingredients in a small bowl, and stir well to combine. Sauce can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.