Lamb and Plantain Koftas with Tomato-Yogurt Sauce

Number of Portions
Lamb and Plantain Koftas with Tomato-Yogurt Sauce


- 450 grams diced tomatoes, skins and seeds removed
- 2 Cinnamon Sticks
- 225 ml Greek-style yoghurt
- ½ tsp Ground Cinnamon
- ½ tsp Ground Cumin
- ½ tsp Sea Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp vegetable oil
- ½ ripe plantain, finely chopped
- 225 grams minced lamb
- ½ red onion, finely chopped
- 2 tbsp plain dry breadcrumbs
- 4 tsp flaat-leaf parsley
- 1½ tsp Garlic Granules
- 1 tsp onion salt
- 1 tsp Ground Cumin
- ½ tsp Black Peppercorns coarsely ground
- 12 wooden skewers (15cm/6 inch) soaked in water


Place tomatoes and Cinnamon sticks in small saucepan. Bring to boil, stirring occasionally. Reduce heat to medium. Cook for 15 minutes, or until mixture is reduced, then allow to cool completely. Remove Cinnamon sticks and reserve 3 tbs tomato mixture for the koftas.

For the Tomato-Yogurt Sauce, place remaining tomato mixture, yogurt and seasoning in a small food processor. Cover, then process until desired texture. Spoon sauce in serving bowl, then cover and refrigerate until ready to serve.

For the Lamb and Plantain Koftas, heat oil in small frying pan on a medium-high heat. Add plantain, cook and stir for 3 minutes or until crisp. Drain on paper towels, allow to cool, then mix lamb, plantains, reserved tomato mixture and remaining ingredients in large bowl until well blended. Divide lamb mixture into 12 portions and roll each portion into an 8cm (3 inch) long log. Carefully slide a wooden skewer through the center of each kofta.

Grill over medium-high heat for 10-15 minutes turning regularly, until koftas are cooked through and browned. Serve with Tomato-Yogurt Sauce.


Middle Eastern koftas are log-shaped meatballs grilled on a skewer. Instead of the typical rice or bulgur, plantain is added to the meat mixture. Serve with a creamy cinnamon-spiced tomato sauce. Soak wooden skewers in water for at least 30 minutes to prevent burning.

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