These easy lamb koftas combine lean lamb mince, warming spices and garlic for a delicious meal that works just as well in a frying pan as on the barbecue. Serve with creamy Greek yoghurt and a colourful quinoa or couscous salad for a fresh and satisfying dinner.

With a short ingredient list and straightforward method, this recipe is a practical way to add variety to your weekly meals. Plus, you can change the salad vegetables to suit your preferences and whatever you have in the fridge.

Ingredients for lamb koftas

Makes 8 koftas.

• 500 g lean lamb mince
• 1 egg, whisked
• ½ cup wholemeal breadcrumbs or almond meal
• 3 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ Spanish onion, finely diced
• A little olive oil, for cooking
• Salt and pepper, to taste

To serve:

• Plain Greek yoghurt
• Cooked quinoa or couscous
• Salad vegetables of your choice, such as cucumber, tomato and red capsicum
• Fresh parsley or mint and lemon wedges, optional

How to make lamb koftas

1. Prepare the mixture. Place the lamb mince, onion, garlic, cumin and coriander in a large bowl. Add the whisked egg and breadcrumbs or almond meal, then season lightly with salt and pepper. Mix until evenly combined.
2. Shape the koftas. Divide the mixture into eight equal portions and roll into short, thick sausage shapes. Thread onto suitable skewers if preferred, or cook without them.
3. Heat the pan. Lightly coat a large frying pan or barbecue hotplate with olive oil and heat over medium heat.
4. Cook thoroughly. Add the koftas and turn regularly so they brown evenly. Adjust the heat if the outside browns too quickly. Use a food thermometer to check that the centre reaches at least 71°C, consistent with NSW Food Authority guidance for minced meat.
5. Prepare the salad. Meanwhile, combine cooked quinoa or couscous with your chopped vegetables. Add fresh herbs and a squeeze of lemon, if using.
6. Serve and enjoy. Plate the koftas alongside the salad and finish with a dollop of Greek yoghurt.

A simple tip for iron absorption

Lamb contains haem iron, which the body absorbs more readily than the non-haem iron found in plant foods. Adding vitamin C-rich vegetables, such as red capsicum or broccoli, helps your body absorb non-haem iron from the grains and vegetables in the meal. Read more about iron and its absorption in the Australian Nutrient Reference Values.

For an easy addition, toss diced red capsicum through the salad or serve steamed broccoli on the side.

Serving ideas and easy variations

For a different way to serve your lamb koftas, try a wrap filled with crunchy salad and Greek yoghurt. Alternatively, swap the cold salad for roasted vegetables and your preferred grain.

You can also serve the components separately so everyone can assemble their own plate. Start with familiar vegetables, then offer other options alongside them.

Looking for more meal inspiration? Explore our Ingrained Nutrition recipes. For advice tailored to your needs, find out about our individual and couples dietitian consultations.

Nutrition per serve (serves 6): Approximately 1,130 kJ (270 kcal), 26 g protein, 10 g fat, 16 g carbohydrate and 3.5 g fibre.