Spiced lamb kofta with whipped feta yogurt

• 500 g ground lamb
• 1 small red onionfinely grated
• 3 garlic clovesminced
• 2 tsp ground cumin
• 1 ½ tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 75 g feta cheesecrumbled
• 150 g plain Greek yogurt
• 1 medium lemon
• 1 tbs avocado oil
• 15 g fresh flat-leaf parsleyroughly chopped
• ½ tsp aleppo pepper flakesor red pepper flakes

1. 1

   In a large bowl, combine the ground lamb, grated red onion, minced garlic, cumin, coriander, cinnamon, smoked paprika, salt, and black pepper. Mix with your hands until the spices are evenly distributed — don't overwork it or the meatballs will be dense. Shape into about 16 small oval kofta, roughly 3cm long each.

   Tip: Wetting your hands slightly prevents the meat from sticking and makes shaping much faster.

2. 2

   While you shape the kofta, make the yogurt sauce. In a medium bowl, mash the crumbled feta with a fork or potato masher until it breaks into fine crumbles. Add the Greek yogurt and the juice of half the lemon. Stir vigorously until smooth and creamy. Set aside.

   Tip: The feta won't get perfectly smooth — small bits are great. They'll give the sauce little salty pops.

3. 3

   Heat the avocado oil in a 30cm skillet over medium-high heat until the oil shimmers and a tiny piece of lamb sizzles on contact, about 1-2 minutes. Add the kofta in a single layer, leaving a little space between each one.

4. 4

   Cook the kofta without moving them for 3 minutes until the bottoms are deeply browned and release easily from the pan. Turn them and cook another 3 minutes on the second side until browned and the meat feels firm when pressed, about 6 minutes total. The kitchen should smell incredible — warm and spiced. Cut one open to check — no pink inside.

   Tip: Resist the urge to move them early. Good browning = good flavor.

5. 5

   Transfer the kofta to a plate. Spoon the whipped feta yogurt alongside or drizzle it over the top. Scatter with chopped parsley, a pinch of Aleppo pepper flakes, and a squeeze of the remaining lemon half.

   Tip: Leftovers keep in the fridge for up to 3 days. Reheat kofta in a skillet over medium heat until warmed through, about 3-4 minutes. Store the yogurt sauce separately.

• skillet (30cm (12-inch))
• mixing bowl (large)
• mixing bowl (medium)
• fork or potato masher

Per serving

Nutritional values are estimates only.