Main meal
Lamb koftas with tzatziki
Ground lamb, spices and a hot pan — the fastest way to get something that tastes slow-cooked, and the yogurt does the sauce for you.
6gnet carbs
34gfat
32gprotein
458kcal
Per serving30 minServes 4
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Ingredients
For the whole dish · serves 4
- Ground lamb1¼ lb
- Greek yogurt8½ oz
- Cucumber5½ oz
- Garlic4 cloves
- Minta small handful, chopped
- Ground cumintwo teaspoons
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Roasted radishes with thyme and olive oil
+4g net · 138 kcal · 25 min · together 10g net, 596 kcal
Method
6 steps · 30 minutes
- Grate the cucumber, salt it lightly and leave it in a strainer for 10 minutes, then squeeze it dry. Watery tzatziki is a soup.
- Stir the squeezed cucumber into the yogurt with half the garlic, grated, and most of the mint. Keep it cold.
- Work the cumin, the rest of the garlic and a good teaspoon of salt into the lamb with your hands for a full minute — the meat needs to go slightly sticky or the koftas fall apart.
- Shape into eight fat sausages around your fingers and chill them for 10 minutes to firm up.
- Cook in a dry pan over medium-high heat, turning every couple of minutes, for 8–10 minutes total. Ground lamb renders plenty of its own fat.
- Rest briefly, scatter the last of the mint, and serve with the tzatziki.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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