Lamb & Mushroom Koftas with Cumin Yoghurt Sauce 

by Kyla Van Heerden

by The South African Mushroom Farmer’ Association

Makes ± 10 koftas



500g white button mushrooms

500g lamb mince

30g breadcrumbs 

2 cloves garlic, grated

4 Tbsp fresh parsley, chopped 

2 tsp ground cumin

2 tsp ground coriander

1 tsp sumac

1 tsp ground ginger

½ tsp cinnamon

½ tsp cayenne pepper

2 tsp salt

½ tsp freshly ground black pepper 

Yoghurt sauce: 

250ml double cream plain yoghurt

1 Tbsp lemon juice

1 small garlic clove, finely grated

1 tsp ground cumin

Salt and pepper, to taste 

To serve:

8 large pitas / 16 mini pitas

Crunchy fresh lettuce

Fresh mint leaves

Lemon wedges

Olive oil for cooking

Salt and pepper to taste 


Working in batches, place mushrooms in a food processor and blitz until fine. 

Sauté in a dry hot pan until all the moisture has been cooked out and the mushrooms begin to brown. Allow to cool. 

In a large mixing bowl add the lamb mince, cooled mushrooms and the rest of the kofta ingredients. Mix well. 

Divide the mixture into 10 even balls. 

Using damp hands, shape the mixture around 10 medium sized metal skewers. 

Place in the fridge while you preheat the braai. 

Heat braai to medium high. Brush grates with a little neutral oil. 

Braai koftas until golden brown all over and just cooked through. 

Allow to rest for 5 minutes. 

Whisk yoghurt sauce ingredients together and season to taste. 

Serve koftas alongside warm toasted pitas, crunchy lettuce and generous dollops of yoghurt sauce. Sprinkle everything with mint leaves and flaky salt. 

Serve with lemon wedges and enjoy! 

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