Beef, Lemon and Mint Kofta
The key difference between kofta and normal meatballs is that the minced beef is minced again to make more of a paste. This is a delicious recipe and ideal served with a lemon and mint scented yoghurt dipping sauce.
View the method
- 250g Prime Beef Mince
- 1 clove garlic, crushed
- 1 egg, beaten
- 1/2 cup fresh breadcrumbs
- 1 tbsp plain yoghurt
- handful fresh mint leaves, roughly chopped
- zest of one lemon
- salt and pepper to season
- 1 cup plain yoghurt
- 1 tbsp lemon zest
- 1 tbsp fresh mint leaves, finely chopped
- 1/8tsp rock salt
- black pepper to season
- virgin olive oil to drizzle
Back to ingredients
- Heat oven to 180C and line an oven tray with baking paper.
- In a food processor mix together all the ingredients for the kofta. In no more than 2 minutes you should have a thick and fragrant meat paste.
- With wet hands take a large tablespoon of the mixture and form a meatball - either in the traditional oval shape or in a ball. Place on the tray and repeat until all the mixture is used.
Brush with a little olive oil then cook for 15 to 20 minutes until the meatballs are golden brown.
- In a dipping bowl simply combine all the dipping sauce ingredients except the oil until well blended. Before serving simply drizzle a little oil over the dipping sauce - make sure it's good quality oil
- For a meal serve the kofta on a slice of toasted pide bread and drizzle with the dipping sauce -or serve on their own as an entree.