Servings: 10 · Prep Time: 15 mins · Cooking Time: 17 mins
Total Time: 32 mins

Lunch | Keto | Salads & Starters

These simple yet flavoursome lamb koftas are an excellent meal prep idea for lunch boxes or simply when you need food to grab and go. The recipe will make 30 individual koftas providing 10 portions of 3. The koftas can be cooked then divided between lunch portions for the week and any remaining koftas can be frozen. The koftas are served alongside a simple chopped salad with a tahini dressing. The salad ingredients will provide enough for 10 portions also and can be made ahead and stored in the fridge for several days.



  • lamb mince (1kg)
  • garlic (2 cloves minced)
  • dried coriander leaf (2 tsp)
  • ground cumin (1 tsp)
  • ground ginger (1 tsp)
  • ground cinnamon (1 tsp)
  • red onion (1/2 small finely diced)
  • sea salt (1/4 tsp)
  • black pepper (1/8 tsp)

Chopped Salad

  • spring onions (10 small finely chopped)
  • pine nuts (5 tbsp)
  • red cabbage (4 cups finely chopped)
  • cucumber (4 cups finely chopped)
  • black olives (4 cups pitted and halved)
  • fresh coriander (1 cup)

Tahini Dressing

  • water (2 tbsp)
  • tahini (2 tbsp)
  • garlic (1 clove minced)
  • lemon juice (1/2)
  • sea salt (pinch)


Preheat the oven to 200 degrees Celcius or 180 for fan assisted.\n\nAdd the lamb mince to a large mixing bowl along with all the dried herbs, spices, salt and pepper. Using your hands, mix the ingredients together thoroughly.\n\nDivide the mixture evenly into 30 balls then press into oblong/flat sausage shapes, about 1 cm thick.\n\nArrange the koftas across a shallow oven tray and bake for 15-17 minutes until completely cooked through.\n\nThe tahini sauce will provide 10 servings. This can be made fresh each time you prepare your salad or you can make a batch to last a few days, simply divide the ingredients accordingly. To prepare the tahini sauce add the tahini, water, lemon juice and the garlic to a small mixing bowl with a pinch of salt. Whisk together until smooth.\n\nTo assemble your salad, add the diced spring onions, cabbage, cucumber, pine nuts and olives to a serving bowl or lunch box. Drizzle over the tahini dressing and top with 3 koftas and scatter with fresh coriander.\n