My family acquired a lamb this winter. An entire 120 pound lamb. We acquired it from an auction that supports local young farmers, which is awesome. The tricky part was coming up with a plethora of lamb recipes since we rarely cooked with lamb previously. Enter lamb kafta! This recipe is delicious. It absolutely amazed me how much flavour could come out of so few ingredients, and such a modest combination of the perfect spices. Not to mention, it’s super easy to make; the only somewhat time consuming part is waiting for the kafta balls to cook through, and even that only requires a tiny bit of patience. Combined with the fresh flavours of the tomato-cucumber salad, and the refreshing yogurt sauce, this meal is sure to be a winner all year round.

Serves 4.


For the kafta balls

  • 2 lbs ground lamb
  • 1/4 breadcrumbs
  • 1/4 cup parsley, chopped
  • 3 cloves garlic, crushed
  • 1 egg
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1 tbsp tomato paste
  • Oil, to fry the kafta balls

For the fresh salad

  • 1 cup grape tomatoes, halved
  • 1 cup chopped cucumbers
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh parsley

For the yogurt sauce

  • 1 cup plain greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh mint, chopped
  • 1 tbsp shelled pistachios



  1. Stir together all kafta ingredients (except oil) until well combined. Roll into golf-ball sized balls, flatten slightly, and fry in preheated oil over medium heat, rotating occasionally, until lightly brown and cooked through.
  2. Meanwhile, chop tomatoes and cucumbers and toss into a salad bowl with the mint and parsley. Set aside.
  3. In a separate bowl, combine first three yogurt sauce ingredients and stir well. Sprinkle pistachios overtop and garnish with more mint, if desired.
  4. Serve warm over rice, naan bread, or pita bread and enjoy a delicious array of flavours in one quick and easy meal!