Cumin-Crusted Lamb Kofta with Yogurt Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Herb-infused lamb meatballs baked with cumin and pomegranate seeds, served with a cool minty yogurt sauce. This Middle Eastern recipe, ready in about 45 minutes, pairs ground lamb, cumin, pomegranate seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Middle Eastern cuisine 380 cal/serving

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Ingredients

12 oz ground lamb
1 tbsp cumin
1/4 cup pomegranate seeds
1/2 cup plain yogurt
2 tbsp fresh mint
1 tbsp lemon juice

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Instructions

Step 1: In a bowl, mix 12 oz ground lamb with 1 tbsp cumin, 1/4 cup pomegranate seeds, and 2 tbsp chopped mint. Form into 12 small meatballs (about 1.5 inches each).
Step 2: Place meatballs on a parchment-lined baking sheet. Bake at 375°F for 18-20 minutes until browned and cooked through (internal temperature 160°F).
Step 3: While meatballs cook, whisk 1/2 cup plain yogurt with 1 tbsp lemon juice and remaining 2 tbsp chopped mint. Serve meatballs topped with yogurt sauce and extra pomegranate seeds.