Lamb kofta with chilli jam, yogurt dip and crushed potatoes Recipe

A traditional recipe that can be served as a starter or a main, this dish combines spicy flavours with a cooling Greek yoghurt.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the meat
  • Minced lamb : 500 g
  • Ras el hanout : 10 g
  • Ground ginger : 5 g
  • Ground cumin : 10 g
  • Fresh mint : 0.5 bunch
  • Red chilli(s) : 1 whole
  • Flat leaf parsley : 0.5 bunch
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Fine salt : 6 pinch(es)
  • Egg yolk(s) : 1 whole
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Shallot(s) : 1 whole
  • Red chilli(s) : 2 whole
  • Caster sugar : 100 g
  • Water : 59 ml
  • For the garnish(es)
  • Greek yogurt : 150 g
  • Fresh coriander : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 1 whole
  • For the garnish(es)
  • New potato(es) : 500 g
  • Spring onion(s) : 1 bunch
  • Olive oil : 100 ml
  • Fine salt : 6 pinch(es)


  • ETAPE 1

    Pre heat the oven to 200 degrees Celsius.

    Pick the leaves from the fresh herbs and roughly chop. Keep them all separate from one another.

    Cut the shallots in half lengthways through the root and then remove the skin. Dice finely. Peel the garlic and chop finely. Finely dice the chillies.

    Heat a little oil in a pan. Add half of the shallot and cook over a medium heat for about 1 minute. Add one clove of chopped garlic and 1/3 of the chilli and cook for a further 30 seconds. Add the dry spices and cook over a very low heat for about 1 minute. Remove from the heat and add this mixture to the lamb mince.

    Add the mint and parsley, seasoning and egg yolk and mix well. Form the kofta mix into balls, allowing 5 per person.

    Heat a frying pan with a little olive oil. Colour the kofta until brown all over, transfer to the oven and cook for about 5 minutes.

    To make the chilli jam: place the sugar and water together in a saucepan. Bring to the boil and add the remaining chopped shallot and chillies. Simmer gently until syrupy.

    For the yogurt dip: mix the chopped coriander, remaining chopped garlic with the yoghurt and season well with salt and a squeeze of lemon.


    To cook the potatoes: place in a pan of cold water and add a generous pinch of salt. Bring the boil, reduce to a simmer and cook until tender. Drain.

    Finely slice the spring onions.

    Crush the potatoes with fork. Add the olive oil, salt and spring onions and mix well.

    Press into a steel ring and serve the kofta alongside. Finish the plate with a dollop of yogurt and a drizzle of chilli jam.

Chef's tip

«Kofta are ideal for serving as a pre-meal canape. To do this, when forming the meatballs wrap the meat around a cocktail stick and then cook and serve on the stick.»

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