Moroccan lamb koftas







Cook Time

00-00 Min


  • 450g/1lb minced lamb
  • 2 eggs, lightly beaten
  • 200g/7oz stale coarse fresh breadcrumbs
  • 2 onions, grated
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1⁄2 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1⁄2 teaspoon chilli powder
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground allspice

For the yogurt sauce

  • 50ml/2fl oz Greek-style yogurt
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons tahini paste
  • 1 garlic clove, crushed
  • In a blender or food processor, purée all the ingredients until smooth and paste-like. Divide the lamb mixture into two portions, and mould each half around a separate metal skewer to form two long sausage shapes.
  • Just before serving, grill or barbecue both of the koftas until browned and cooked through, turning from time to time while cooking.
  • Combine all the ingredients for the yogurt sauce in a small bowl. Add 2 tablespoons water, mix well and serve with the hot or warm koftas.
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