Traybaked Lamb Kofta with Vegetables & Yogurt Dollops Garnish

Think tender lamb kofta full of herbs and spicy flavours, perfect for a calm and relaxing dinner, enhanced by a spicy, thick yogurt sauce.

  • 1 hr 15 mins
  • Serves 6
  • Beginner

Ingredients

Lamb Kofta

  • 400g Lamb Mince
  • 40g Dried Apricots (finely diced)
  • 4g Fennel Seeds (crushed)
  • 2g cumin seeds (crushed)
  • 1g coriander seeds (crushed)
  • 1 red onion (peeled and diced)
  • 10g Mint (picked and chopped)
  • 1 Egg
  • Salt and pepper

Tray Bake

  • 3 Red Onion (peeled and sliced)
  • 3 Red Pepper (de-seeded and sliced)
  • 500g Potatoes – waxy variety, we used pink fir potatoes (washed and sliced)
  • 10g Rosemary (picked and chopped)
  • Olive oil
  • Salt and pepper

Yogurt Sauce

Optional garnish

  • Chilli Salsa
  • Coriander leaves

Method

  1. In a large mixing bowl, combine the lamb mince, finely chopped dried apricots, crushed spices, chopped red onion, and chopped fresh mint.
  2. Crack the egg into the mixture and season with salt and pepper.
  3. Mix all the ingredients together until well combined. Use your hands to knead the mixture thoroughly, ensuring that all the ingredients are evenly distributed.
  4. Take small portions of the mixture and shape them into cylindrical or round kofta shapes.
  5. Put them in the fridge to set.
  6. Add the traybake ingredients to a baking tray, drizzle with a dash of olive oil (oil from the lamb will cook the vegetables too) and season with salt and pepper.
  7. Roast the vegetables in the oven for 15 minutes.
  8. Toss the vegetables and add the lamb koftas on top and cook for a further 15-20 minutes until the vegetables have some colour and the lamb koftas are cooked through.
  9. Make the yogurt sauce by combining all of the ingredients.
  10. When you are ready to eat, gently warm the yogurt sauce in a bowl set over a gently simmering pan of water. Add the warmed sauce to the base of the plate, followed by the lamb kofta tray bake and dollop more of the sauce over the top.
  11. Serve with extra optional chilli salsa and coriander leaves.

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