Lamb kofta with yogurt sauce
Lamb kofta with fragrant cumin (zira) and coriander, served with yogurt sauce and flatbread. The spicy filling and fresh sauce make the dish hearty and flavorful.
- 所要時間
- 30 分
- 1人分
- 674 kcal
- 材料
- ≈ $3.66
- タンパク質
- 36 g
材料
- 1 Ground lambパック 500 g ≈ $6.50 150 g
- 2 Onions≈ $1.60 / kg 40 g
- 3 Cumin 1 g
- 4 Ground coriander 1 g
- 5 Plain yogurtパック 300 g ≈ $2.10 60 g
- 6 Fresh mintパック 30 g ≈ $2.20 3 g
- 7 Garlic≈ $10.00 / kg 3 g
- 8 Thin lavash flatbreadパック 250 g ≈ $2.50 60 g
- 9 Tomatoes≈ $4.67 / kg 80 g
- 10 Salt 2 g
灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。
作り方
Wash and peel the onion2, then dice it into 1 cm cubes and gather all ingredients for mixing.
Preheat a 24 cm skillet over medium heat and add a small amount of oil.
Mix the ground1 lamb with the onion2, cumin (zira), coriander, and salt; mix well until the spices are evenly distributed.
Shape the mixture into elongated kofta about 8 cm long and 2 cm thick; place on a plate until frying.
Fry the kofta in a hot pan for 4 minutes on each side until golden brown; lift the pan and turn them carefully.
Mix yogurt with mint and garlic7 until smooth and let stand for 5–10 minutes.
Serve the kofta with flatbread and tomatoes9; drizzle with yogurt sauce and garnish with herbs if desired.
コツ
- なぜこうするのか
- Dice the onion to 1 cm so it softens fully in the lamb mix and doesn’t stay raw or chewy. Smaller pieces also release flavor better during frying.
- 代用できる材料
- Use beef mince instead of lamb for a leaner texture; swap mint for parsley if fresh mint is unavailable.
- よくある失敗
- Overcooking the patties makes them dry. Notice when they turn gray inside or lose juices after 4 minutes per side.
- 保存と温め直し
- Eat fresh or within 2 days; reheat in a dry pan for 2 minutes to crisp again. Freeze patties only without sauce.
- 合わせるもの
- Pair with sliced cucumbers and a side of pickled onions for a balanced, cooling contrast to the spicy lamb.
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