Lamb keftès with yoghurt sauce
27th May 2010

Lamb keftès with yoghurt sauce

By Sara Photography by Emma

Here are the lamb keftès or koftas – which marry perfectly with the Greek salad from my previous post.  This whole meal makes for a superb picnic – but get in quick if you live in the southern hemisphere because it’s starting to get blimmin’ cold.   


  • Keftes
  • 200g lamb mince
  • 1 garlic clove, chopped finely
  • ½ tsp cumin
  • 1 tsp coriander seeds, ground
  • ½ tsp cinnamon
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint
  • Salt and pepper to taste
  • 2 tsp olive oil
  • Yoghurt sauce
  • 1 small pot Greek yoghurt
  • 1 tbsp chopped fresh mint
  • ½ lemon, juiced
  • Salt and pepper to taste


    • --
    • 1. Mix together lamb mince, chopped garlic, cumin, coriander, cinnamon, parsley, mint and salt and pepper.
    • 2. Mould lamb into small patties (I press them flat so they just need to be browned either side and cooked through where as I find a ball-shape more difficult to evenly cook).
    • 3. Heat olive oil in a frying pan over high heat. Brown keftès on both sides then reduce the heat to cook through.
    • 4. Combine yoghurt, chopped mint, lemon juice, salt and pepper.
    • 5. Spoon the yoghurt over the keftès and serve with Greek Salad and bread.

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