Annabel’s Minty Lamb Koftas

Annabel’s Minty Lamb Koftas recipe by Annabel Karmel

Annabel’s Minty Lamb Koftas

Bring a taste of the Middle East to this week’s menu with Annabel’s Minty Lamb Koftas. Stuffed into pittas and topped with a zingy mint yogurt dressing, this aromatic Moroccan favourite will be sure to tickle those taste buds and keep the whole family happy come teatime.

For anther fantastic flavour-packed dish, give this Colourful Tabbouleh a try!

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½ cucumber
1 garlic clove
150g Greek-style yoghurt
1 tsp ground cumin
25g honey
1 lemon
250g lamb mince
10g mint
30g panko breadcrumbs
1 red onion
2 tomatoes
4 wholemeal pittas


  1. Preheat the oven to 220°C/ 200°C Fan / 425°F/ Gas Mark 7.
  2. Finely chop the red onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Once hot, add the chopped onion with a pinch of salt and cook for 5 to 8 minutes or until softened.
  3. Meanwhile, peel and finely chop (or grate) the garlic. Pick the mint leaves from their stems and chop them finely.
  4. Once softened, add the chopped garlic and ground cumin to the onion and cook for 1 minute or until fragrant. Once fragrant, transfer the softened onion to a large mixing bowl.
  5. Add the lamb mince, panko breadcrumbs, honey and half the chopped mint (save the rest for later!) to the bowl. Give everything a good old mix up until fully combined, then separate into 8 patties.
  6. Add the patties to a lightly oiled baking tray and put the tray in the oven for 12 to15 minutes or until cooked through.
  7. Meanwhile, combine the Greek-style natural yoghurt with the juice of ½ lemon and the remaining chopped mint. Season with a pinch of salt – this is your minty yoghurt dressing.
  8. Dice the cucumber finely. Dice the tomatoes finely. Add the diced cucumber and tomato to a bowl with a drizzle of olive oil and a pinch of salt and pepper – this is your tomato and cucumber salad.
  9. Add the wholemeal pittas to a separate baking tray. Put the tray in the oven for 3 minutes or until warmed through. Meanwhile, cut the remaining lemon into wedges. Cut the warmed pittas in half.
  10. Fill the pittas with a lamb kofta, some tomato and cucumber salad and a dollop of the minty yoghurt dressing. Garnish with a wedge of lemon. Enjoy!

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