Browned lamb koftas with mint yoghurt, lemon, parsley, mint and optional red chilli garnish

Recipe

Lamb Koftas with Mint Yoghurt

Published 09 October 2026 · Updated 25 October 2026

Homemade lamb koftas are seasoned with cumin, coriander, garlic and parsley, then pan-fried until deeply browned. Cool mint yoghurt and lemon balance the rich lamb, with a firm hand-shaped mixture that needs neither skewers nor breadcrumbs.

Not kitchen tested by The Black Farmer.
Serves 2
Prep 20 min
Cook 22 min
Total 45 min

Timing: Preparation is 20 minutes: 5 for weighing, herbs, optional chilli, garlic and lemon, 5 for yoghurt, 5 for mixing lamb, and 5 for shaping and cleaning down. Cook time is 22 minutes: 3 heating the pan, 11 browning and turning, then an allowance of 8 for checking all eight centres, holding each at 75°C for 30 seconds and cleaning the probe between checks while cooking continues gently. The eight holds alone take 4 minutes; the remaining allowance covers positioning, thermometer response and cleaning. Rest for 3 minutes: 45 minutes total. Yoghurt is held refrigerated during later stages, not given an additional chilling requirement. No parallel cooking tasks or marination. Continue cooking and checking beyond this estimate if any centre has not met the measured endpoint; optional accompaniments are separate.

Ingredients

Other Ingredients You'll Need

  • Raw minced lamb — 400g (Use plain raw lamb mince, not prepared koftas; keep refrigerated until mixing.)
  • Garlic — 2 cloves (about 6g) (Peeled and finely grated; all for the koftas.)
  • Ground cumin — 1 tsp (2g) (For the koftas.)
  • Ground coriander — 1 tsp (2g) (For the koftas.)
  • Fresh parsley — 10g (8g leaves and tender stems finely chopped for the koftas; reserve 2g leaves for serving.)
  • Fine salt — 3g (2g for the koftas and 1g for the yoghurt.)
  • Ground black pepper — 0.5 tsp (1g) (All for the koftas.)
  • Rapeseed oil — 10ml (All for the frying pan; required, not optional.)
  • Full-fat Greek yoghurt — 150g (Plain and unsweetened; for the sauce.)
  • Fresh mint — 5g leaves (Finely chop 4g leaves for the yoghurt; reserve 1g leaves for serving.)
  • Lemon — 1 medium (Finely grate the zest from half, then cut in half. Squeeze only that half for 10ml juice for the yoghurt; cut the unjuiced half into 4 wedges. Reserve any excess squeezed juice for another use.)
  • Fresh red chilli — 0.5 small chilli (about 5g) (Optional garnish; finely slice into rings. Omit for a mild finish.)

Method

Prepare the flavourings

Allow 5 minutes to weigh the ingredients, finely grate the garlic and chop 8g parsley and 4g mint, reserving the remaining leaves for serving. Finely slice the optional red chilli, if using. Finely grate the zest from half the lemon, then cut the lemon in half. Squeeze only the zested half, measure 10ml juice for the yoghurt and reserve any extra juice for another use. Cut the unjuiced half into 4 wedges. Have a wide 30cm heavy-based frying pan with a flat cooking surface at least 24cm across, mixing bowl, clean serving plate, tongs and clean digital food thermometer ready.

Mix the mint yoghurt

Allow 5 minutes to stir the full-fat Greek yoghurt with the chopped 4g mint, the lemon zest, the measured 10ml lemon juice and 1g of the fine salt. Cover and refrigerate until serving; this is cold storage during the remaining method, not a separate chilling or marinating stage.

Mix the raw lamb

Allow 5 minutes to combine the raw minced lamb with all the garlic, cumin, coriander, chopped 8g parsley, black pepper and the remaining 2g fine salt. Squeeze and fold with clean hands until evenly seasoned and tacky enough to hold together; do not add the yoghurt.

Shape and clean down

Allow 5 minutes to divide the mixture into 8 equal portions, each about 53g, and press firmly into short koftas about 8cm long and 3cm thick. Smooth any cracks. No skewers or chilling are needed. Wash your hands and clean the work surface and any utensils that touched raw lamb before handling the sauce or cooked food.

Heat the pan

Heat the 30cm frying pan over medium-high heat for 3 minutes, adding all the rapeseed oil towards the end. The oil should shimmer but not smoke. Arrange all 8 koftas in a single layer in two rows of four, with gaps between them on the specified flat cooking surface; do not crowd them.

Brown and cook through

Allow about 19 minutes for frying and temperature checks. For the first 11 minutes, brown the koftas, turning with tongs to colour all sides; once browned, lower the heat to medium so the centres cook without scorching the outside. Then lower the heat to medium-low and allow a further 8 minutes for checking all eight koftas while they continue cooking gently. Check them one at a time with a clean digital food thermometer, inserting the probe from an end into the thickest central part without touching the pan. Wait for a stable reading, then keep the probe in place to confirm that each centre stays at or above 75°C for 30 seconds. Clean the probe between koftas according to its instructions. Use clean tongs for cooked food; turn or reposition the remaining koftas as needed to prevent scorching. The eight separate holds and probe cleaning are included in this 8-minute allowance, not the resting stage. If a centre is below 75°C, continue cooking and check again, starting its full 30-second hold only once it reaches 75°C; allow extra time beyond the estimate as needed. Do not transfer the koftas to the serving plate until every one has met the endpoint. Browning alone is not a safety test for minced lamb.

Rest and serve

Transfer to the clean serving plate and rest for 3 minutes. Divide between 2 plates, with 4 koftas each, half the mint yoghurt and 2 lemon wedges per person. Scatter over the reserved parsley and mint leaves and the optional chilli rings, if using. Serve straight away.

Serving Suggestion

Serve with room-temperature flatbreads and a chopped cucumber, tomato and red-onion salad, bought or prepared separately. These accompaniments are optional and not included in the recipe quantities or 45-minute timing.

Frequently Asked Questions

Are these homemade koftas?

Yes. Use plain raw minced lamb and mix and shape it as described. This is not a reheating method for shop-bought prepared koftas, whose own instructions may differ.

How do I stop the koftas falling apart?

Mix until the lamb feels tacky, divide evenly and press each portion firmly, smoothing cracks. Let the first surface brown before turning gently with tongs. The mixture contains no grated onion or other added liquid.

Can lamb koftas be served pink?

No. Minced lamb must be cooked thoroughly. Follow the method: each centre must reach 75°C for 30 seconds while cooking, checked with a clean digital food thermometer. Do not rely on surface browning or the estimated cooking time alone.