Lamb Kofta with Yoghurt Dip/Sauce Recipe



  • 500g Lamb mince
  • 1 medium Onion, finely chopped
  • 2 cloves crushed Garlic
  • 1/3 cup finely chopped Parsley and Coriander
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 200g ricotta cheese
  • 1 medium chilli diced (optional)
  • 2 tbsp. Rajasthan Brinjal and Chilli Pickle.
  • Yoghurt sauce/dip:
  • 500ml Greek Yoghurt
  • 1 grated Cucumber, (squeezed well)
  • 1 tsp. Toasted Cumin Seeds
  • Pinch of chilli powder
  • 1/2 cup chopped mint


  1. Mix all ingredients together and blend them thoroughly by squishing them thru your fingers. Form them into balls using a tablespoon or form them into logs on a skewer. Put them in a greased oven proof dish. Cover with foil. Bake at 180c for 15-20 minutes. You can also refrigerate at this point to cook on the grill later. Transfer to the BBQ or hot grill to finish off the cooking. Serve on a platter with the chilled yoghurt dip.
  2. To make yoghurt dip combine all the ingredients together in a bowl, chill and serve.