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This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.
5 from 3 votes

Lamb Kefta

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.
Prep Time30 mins
Cook Time10 mins
Course: Main Course
Servings: 8

Ingredients

  • 1 red onion/s
  • ¼ bunch/s fresh coriander leaves
  • ¼ bunch/s fresh parsley leaves
  • ¼ bunch/s fresh mint leaves
  • 1 tsp dried oregano
  • 1 tsp sweet paprika
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • Ground black pepper
  • 1 tsp sea salt - or to taste
  • 1 kg lamb mince

Tomato salad

  • 8 vine ripened tomatoe/s -seeds removed and diced
  • 1 red capsicum/s -diced
  • 1 red onion/s (small) finely diced
  • ¼ bunch/s fresh parsley leaves
  • ¼ bunch/s fresh mint leaves
  • ½   lemon/s -juice
  • 60 ml olive oil (4 tbsp)
  • 35 g pine nuts -toasted (¼ cup )

Tahini Sauce

  • 250 g full-fat natural yoghurt (1 cup)
  • 40 g hulled tahini  (2 tbsp approx.)
  • 1 clove/s garlic -minced
  • ½ tsp sea salt - or to taste
  • Ground black pepper

Instructions

  • In a food processor mince the onion and fresh herbs until very finely chopped. Thermomix 10 seconds, speed 5 (you may need to scrape the sides).
  • You can make this without a food processor, but you will need to make sure the onion and herbs are all very finely chopped (important for the texture and flavour).
  • Add the oregano, paprika, cumin, cinnamon and seasoning and mix to combine. Thermomix 3 seconds, speed 4.
  • Add the lamb mince and mix until the herbs and spices are evenly distributed throughout the mince. This can be done in your processor or by squeezing through with your hands. Thermomix 30 seconds, reverse, speed 4 or until well combined.
  • Form patties and place on a plate.
  • Heat your BBQ or griddle pan and cook to brown on all sides. This is a good job for hubby or the kids whilst you throw the salad together.

Salad

  • Combine all of the ingredients into a bowl and toss well. I sometimes bulk this out by adding extra greens like baby spinach or lettuce leaves.

Tahini sauce

  • Combine all ingredients into a small bowl and mix well.

Serve

  • Serve the hot Kefta on a plate with the salad and sauce.

Make-ahead

  • Re-heat in a low oven until just hot.

Store

  • Store in an airtight container in the fridge.
  • They can also be frozen (either the raw mixture to cook another night or the cooked meatballs).

Notes

Dairy-free

Replace the yoghurt with coconut yoghurt or Cashew Cream.

Garlic-free

Replace the garlic in the sauce with a teaspoon of ground cumin.

Onion-free

Replace the onion in both the Kefta and salad with a small bulb of fennel.

Nut-free

Replace the pine nuts with sunflower seeds.

Sesame-free

Replace the tahini with almond butter.

Beef Kefta

This is also delicious so feel free to sub the lamb mince with beef mince.

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.