Quick Lamb Kofta Skillet with Lemony Yogurt Sauce

I absolutely love how this lamb kofta skillet comes together so quickly on a weeknight, yet tastes like something special. The combination of warmly spiced lamb, savory tomato sauce, and that bright, tangy lemony yogurt sauce is just divine. It’s one of those dishes that feels a little bit fancy but is genuinely simple to prepare, so even if you're new to cooking lamb, don't be intimidated!

Ingredients

• 1 lb ground lamb
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 (15 ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley, plus more for garnish

For the Lemony Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 clove garlic, minced
• Pinch of salt

Instructions

1. In a medium mixing bowl, combine the ground lamb, chopped red onion, minced garlic, cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix gently with your hands until just combined; do not overmix.
2. Form the lamb mixture into small, oval-shaped kofta (about 1.5 inches long). You should get about 16-20 kofta.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the kofta to the hot skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides.
5. Pour in the can of diced tomatoes (with their juice). Stir to combine and scrape up any browned bits from the bottom of the skillet.
6. Bring the sauce to a simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the kofta are cooked through and the sauce has thickened slightly.
7. While the kofta are simmering, prepare the yogurt sauce. In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and a pinch of salt until smooth.
8. Stir the chopped fresh parsley into the kofta mixture.
9. To serve, spoon the kofta and sauce into bowls. Drizzle generously with the lemony yogurt sauce and garnish with extra fresh parsley, if desired.