Lamb Kofta and Sauekraut Yoghurt

- À la Jouni Toivanen -

Ingredients - A recipe for 4

1. Lamb Kofta

  • 600 g minced lamb
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 red chilli
  • 1 garlic clove
  • ½ bdl coriander
  • ½ dl pine nuts
  • peel of 1 lemon
  • 3 tbsp canola oil for frying

2. Sauerkraut Yoghurt

  • 2 dl Turkish yoghurt
  • 2 tbsp Rasilainen Sauerkraut crushed with knife
  • 1 pot mint
  • 1 garlic clove
  • juice from ½ lemon
  • black pepper from mill


Lamb Kofta

Put the skewer sticks into cold water if you use wooden ones. Grind chilli, coriander seeds, garlic clove and pine nuts in a mortar or blender. Crush coriander onto the mix and grate lemon peel. Mix into an even batter. Roll into thumb-thick sticks and stick into skewers. Heat a frying pan and add oil onto pan. Fry the koftas on pan for 1 minute per side. If you want the koftas to be well done, you can bake them in 175 degree oven for a few minutes. Serve the koftas with lightly fried kale, for example.

Sauerkraut Yoghurt

Mix the ingredients and let become spiced in the refridgerator for at least 30 minutes.

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