American Lamb Kofta with Saffron Yogurt and Feta


June 17, 2022

Recipe provided by Nik Sharma (, courtesy of the American Lamb Board (American Lamb Kofta with Saffron Yogurt and Feta | American Lamb).


1 lb Ground American lamb

1 Shallot, peeled & minced

3 cloves Garlic, peeled & minced

1 tsp Fine sea salt

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Dried dill

1/2 tsp Ground cinnamon

1/2 tsp Red chili powder

1/2 tsp Ground black pepper

1 large Light whisked

Saffron Yogurt

2 tbsp Warm milk

10 Saffron stands

1 cup Plain Greek yogurt

2 cloves Garlic, peeled & grated

Fine sea salt

2 tbsp Minced chives

1/2 cup Feta, crumbled or any sheep/goat cheese

4 Flat breads, warm

1 Lemon, cut into wedges


1Preheat the oven to 400F. Line a baking sheet with parchment paper.

2Prepare the koftas. In a large bowl, mix the ground American Lamb, garlic, salt, cumin, coriander, dill, cinnamon, chili, and black pepper together. Add the egg and fold the mixture. Divide and shape the mixture into 12 balls and place them on the lined baking sheet. Bake the lamb in the oven for at least 25 minutes, rotating the sheet halfway through during cooking. The lamb koftas will be golden brown when cooked. Remove the koftas with a slotted spoon and place them on a plate.

3Make the saffron yogurt while the lamb kofta bake; mix the milk and saffron together in a small mixing bowl and let sit for 10 minutes. Fold in the yogurt and garlic. Taste and season with salt.

4To serve the kofta, take a flatbread and spread 2 tablespoons of the saffron yogurt all over the surface. Place 3 warm koftas, sprinkle 1 to 2 tablespoons of the feta, and a generous pinch of chives. Serve with the lemon wedges on the side.