Lamb and mushroom koftas with cumin yoghurt sauce

Lamb and mushroom koftas with cumin yoghurt sauce. Photo by South African Mushroom Farmer’s Association

Lamb and mushroom koftas with cumin yoghurt sauce

If you enjoy a great sosatie with your braai, try these lamb and mushroom koftas with a cumin yoghurt sauce in a fresh pita bread.

Lamb and mushroom koftas with cumin yoghurt sauce

Lamb and mushroom koftas with cumin yoghurt sauce. Photo by South African Mushroom Farmer’s Association

A great braai isn’t just all steak and boerewors but sometimes we enjoy a good sosatie or kebab too. However, you want something different this time around without straying too far from the fire. These lamb and mushroom koftas with cumin yoghurt sauce is inspired my Middle Eastern cuisines. They are meaty treats on a stick that you can eat with your hands when you put it into a pita.

Lamb and mushroom koftas tips

Koftas have their origins in countries like Turkey but are shared among other Asian and Eastern European countries. You can use lamb or any other meat like beef or pork depending on your preferences. The meat is spiced perfectly and kept moist with mushrooms and the beautiful yoghurt sauce. Cut your koftas into your pita when it’s served or just remove the stick and enjoy with a hearty serving of the sauce.

If you enjoy a great sosatie with your braai, try these lamb and mushroom koftas with a cumin yoghurt sauce in a fresh pita bread.

Lamb and mushroom koftas recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: Turkish, Middle EastDifficulty: Easy
Servings

+/- 10

koftas
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • For the Koftas
  • 500 g white button mushrooms

  • 500 g lamb mince

  • 30 g breadcrumbs

  • 2 cloves garlic, grated

  • 4 tbsp fresh parsley, chopped

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp sumac

  • 1 tsp ground ginger

  • ½ tsp cinnamon

  • ½ tsp cayenne pepper

  • 2 tsp salt

  • ½ tsp freshly ground black pepper

  • For the yoghurt sauce
  • 250 ml double cream plain yoghurt

  • 1 tbsp lemon juice

  • 1 clove garlic, finely grated

  • 1 tsp ground cumin

  • salt and pepper, to taste

  • To serve
  • 8 large pitas / 16 mini pitas

  • fresh lettuce

  • fresh mint leaves

  • lemon wedges

  • Extras
  • olive oil for cooking

  • salt and pepper to taste

Method

  • Working in batches, place mushrooms in a food processor and blitz until fine.
  • Sauté in a dry hot pan until all the moisture has been cooked out and the mushrooms begin to brown. Allow to cool.
  • In a large mixing bowl add the lamb mince, cooled mushrooms and the rest of the kofta ingredients. Mix well.
  • Divide the mixture into 10 even balls.
  • Using damp hands, shape the mixture around 10 medium-sized metal skewers.
  • Place in the fridge while you preheat the braai.
  • Heat braai to medium high. Brush grates with a little neutral oil.
  • Braai koftas until golden brown all over and just cooked through. Allow to rest for 5 minutes.
  • Whisk yoghurt sauce ingredients together and season to taste.
  • Serve koftas alongside warm toasted pitas, crunchy lettuce and generous dollops of yoghurt sauce. Sprinkle everything with mint leaves and flaky salt.
  • Serve with lemon wedges.

Notes

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