Lamb Kofta with Yogurt Sauce

1. 1 Ground lambpack 500 g ≈ $6.50 150 g
2. 2 Onions≈ $1.60 per kg 40 g
3. 3 Cumin 1 g
4. 4 Ground coriander 1 g
5. 5 Plain yogurtpack 300 g ≈ $2.10 60 g
6. 6 Fresh mintpack 30 g ≈ $2.20 3 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Thin lavash flatbreadpack 250 g ≈ $2.50 60 g
9. 9 Tomatoes≈ $4.67 per kg 80 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: wash and peel the onion²; dice it into 1 cm cubes and gather all ingredients for mixing.

2. Prepare: heat a 24 cm skillet over medium heat and add a small amount of oil.

3. Mix: combine lamb mince with onion², cumin, coriander, and salt; mix well until spices are evenly distributed.

4. Shape: form elongated patties about 8 cm long and 2 cm thick; place on a plate until frying.

5. Fry: fry the patties in the hot pan over high heat for 4 minutes on each side until golden; lift the pan and flip them carefully.

6. Sauce: mix yogurt with mint and garlic⁷; stir until smooth and let steep for 5–10 minutes.

7. Serve: serve the kofta with flatbread and tomatoes⁹; drizzle with yogurt sauce and garnish with herbs if desired.