Koftas are defined as any minced or chopped meat mixed in with onions and spices. Here is our version which is coincidentally gluten-free and paleo-friendly too! Make them as an appetizer or part of your weekly meal plans for delicious pita bread sandwiches or over couscous, rice, or even some mashed potatoes.
This recipe was made with True Aussie lamb and simple, easy-to-find ingredients in your nearby grocery here in the UAE! Chickpeas, dates, mint and parsley along with ground cumin, garlic and onions are what make these koftas sooo delicious and special.
Transfer lamb mince to a bowl (should be single minced for a chunkier kofta but if you prefer a more packed kofta, go for double minced) and add in the chopped dates, chickpeas, garlic, onions, chili flakes (if using) cumin, mint and parsley. Season with salt and pepper.
Using your hands, mix well until all ingredients are well distributed, preferably in a clockwise motion. Don't mash up the meat too much for a more exciting end texture in your koftas.
Drop some oil on a plate and grease it. Form egg shaped patties with your hands using your palm as a natural mold.
Make the yoghurt mint sauce by mixing yoghurt, mint leaves, lemon juice, ground cumin, salt and pepper together.
Heat up your grill, grill pan or even any sauce pan to medium high heat! Add the koftas and ensure you hear a sizzle sound which means the pan is hot enough. If it doesn't sizzle, wait a little longer for the pan to heat up more!
Be patient and turn the koftas when they are nicely browned and lift off naturally from the pan. If they stick it means they are still not sufficiently cooked on one side. No need to add oil to the pan as the lamb already has some nice fat on it! If using lean meat, feel free to add a little spray of vegetable oil to ensure they don't stick.
Top with spoonfuls of the mint yoghurt sauce and a sprinkling of freshly chopped parsley. Enjoy!
WATCH HOW TO MAKE THEM
THE RECIPE: LAMB, DATE & CHICKPEA KOFTAS WITH MINTY YOGHURT SAUCE
Serves 2 as a main, 4 as an appetizer
- 250g Lamb Mince
- 1/2 onion, finely diced
- 1 garlic clove, minced
- 1 tsp ground cumin
- Chili flakes to your preference
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 2 dates, seeded and chopped finely
- 1/4 can of chickpeas, drained and chopped
For the minty yoghurt sauce:
- Handful of mint leaves
- 1/2 tsp ground cumin
- 2-3 tbsp greek yoghurt
- Lemon juice, salt and pepper to taste
- In a mixing bowl, combine the lamb mince with the onion, garlic, cumin, chili flakes, herbs, dates and chickpeas. Form into kofta patties and place on an oiled plate so they don’t stick.
- Make the mint sauce by mixing together the yoghurt, mint leaves, cumin, lemon juice and season with salt and pepper.
- Grill the kofta patties on a hot pan and top with dollops of the mint sauce and fresh mint leaves. Enjoy!