Lamb Koftas

My family love it when I make this dinner. We love Greek food. I load it all onto a big plate and warm up some pillowy flatbreads. Everyone helps themselves and fills them with the delicious koftas and all the fresh salad and red onion, spooning on the chilli jam and mint yoghurt dips.

The chilli jam elevates the koftas to a new level (a Nigella Lawson recipe, also posted here on my blog, search chilli jam) so I’d really recommend making the extra effort to make it. The mint yoghurt dip also tops it off and is so quick and easy to make.

When typing this it kept changing koftas to kaftan. Wishful thinking, if only I had the chance to saunter along the beach wearing a kaftan . I really would be elevated to a new level!

Serves 4


500g lamb mince

1/4 teaspoons salt

1/4 teaspoon pepper

4 tablespoons chilli jam and extra for dipping

2 cloves garlic – minced

1/2 red onion – chopped small

Glug or two of olive oil

I serve with green salad, red onion, chilli olives, red peppers, tomatoes and lemon wedges. The dips are also a must have.

Ingredients for mint yoghurt dip

1 cup fat free Greek yoghurt

1 clove garlic minced

1 teaspoon dried mint

Few cubes of cucumber diced small. Approximately a 3 inch piece cubed

Season and add a squeeze of lemon juice.

For recipe for chilli jam go to homepage and search chilli jam.


Soften your diced onion in a little olive oil over a low heat, then transfer to a large mixing bowl and add the lamb mince, garlic, salt, pepper and chilli jam. Mix thoroughly to combine. I do this wearing disposable gloves!

Form the mince into 8 patties. If time is on your side pop them in the fridge for an hour or so to firm up. If not pop them straight into a hot pan with a glug or two of olive oil in it.

With a pan slice move the patties about and turn every now and then to cook evenly. You might need to press them down with the pan slice to keep them in a nice shape.

Once they look all golden and a little crispy they’re ready to serve.

Load up your serving plate with your salad, onions, olives, peppers and dips. Warm up your flatbreads in the oven for a minute or two and serve.