Lamb Koftes with Tenderstem and Yoghurt Dip

Use well-seasoned lamb to create these tasty Middle-Eastern meatballs.

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy

For the koftes

450g lean minced lamb
1 medium onion, grated
1 garlic clove, crushed
¼ tsp crushed saffron, dissolved in 2 tablespoon of hot water
½ tsp salt
½ tsp freshly ground pepper
2 tbsp olive oil
1-2 tsp sumac

For the dip

200g Tenderstem
350g plain yoghurt
2 large garlic cloves, finely chopped
Salt and freshly ground pepper
½ tsp dried mint
¼ tsp crushed dried rose petals (optional)

In a large bowl combine the lamb, onion, garlic, saffron, salt, pepper and mix well with your hands.

Separate the lamb mixture into 8 equal portions and form each into a sausage shape.

Heat 2 tbsp of oil in a large skillet over medium heat. Add the koftes, cook for around 20 minutes, turning frequently, until brown on all sides and cooked through.

While the koftes are cooking make the Tenderstem dip by first boiling the Tenderstem for 2 minutes. Drain and set aside.

In a bowl, combine the yoghurt and minced garlic, add salt and pepper to taste.

In a large frying pan heat 2 tbsps of the oil over medium heat. Add the Tenderstem to the pan and season with salt and pepper. Cook for 7 minutes.

Spread half of the garlic yoghurt onto a serving platter. Place the cooked Tenderstem on the yogurt and pour the remaining yoghurt evenly over the top. Drizzle with the olive oil, sprinkle with dried mint and crushed rose petals (if using).

Arrange the koftes on a platter, sprinkle with sumac and serve with flat bread/rice and the Tenderstem dip

Recipe courtesy of Tenderstem Broccoli

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