Lamb Kofta

If you’ve eaten at a Middle Eastern restaurant and tried the lamb kofta, then I am sure you’re wondering if you can make it at home. Of course you can, and it is absolutely easy to do so. This Lamb Kofta recipe is full of flavour and quite addictive.

Lamb kofta can be traced to ancient Persia when minced meat was blended with spices to form meatballs or patties. As trade routes widened, the concept of Kofta spread throughout the Middle East and the world. Middle Eastern Koftas are made with minced lamb or beef seasoned with cumin, coriander, cardamom, and cinnamon.

They are served with yogurt or hummus. The Kofta is shaped into elongated patties and skewered, then grilled or pan-fried. It is an exciting dish that can feed many people at once.

What do you Need to Cook Lamb Kofta?

Ground Lamb Meat. Garlic cloves, onion, parsley. Bread crumbs, olive oil, butter. Cumin powder, sumac powder, garlic powder, onion powder, nutmeg powder, smoked paprika powder, salt.

Ground lamb meat forms the foundation of this recipe. Coupled with warm spices and fresh herbs, the natural fats in lamb create a deeply satisfying dish. Minced garlic cloves add a pungent and slightly sweet taste to the meat.
Freshly chopped parsley adds a bright, herbaceous note to the kofta and cuts through the richness of the lamb.

It is also used as a binding agent for the lamb mince. Choose the freshest breadcrumbs or store-bought for that slight crunch. High-quality olive oil imparts a subtle fruitiness to the lamb.

If you are using lamb mince with a minimal fat ratio and would like to have an authentic Lamb Kofta, the addition of butter will add a luxurious richness to the meat. If you would like to skip the butter, then it is advisable to buy lamb mince with a meat-to-fat ratio of 85/15.

Cumin powder adds an earthy flavour, while sumac powder provides a tangy and lemony taste. Garlic and Onion powder season the lamb mince and add a depth of flavour. Nutmeg and Paprika powder impart a rich warmth to the dish. Salt is an essential ingredient.

Pro tip: Soak the skewer stick in water prior to using it. This is necessary if you are using an outdoor grill with fire and charcoal.

Instructions

In a large bowl, combine the ground lamb mince with the spices such as the Salt, Cumin powder, Garlic powder, Onion powder, Nutmeg powder, Smoked paprika powder, Sumac powder. Add the chopped parsley, onion and minced garlic.

Thoroughly mix the ingredients. Form the mince meat into a ball shape and then shape it into horizontal shapes and insert the skewer stick. Make sure to press the meat firmly so that it holds its shape.

It is best to cook the kofta on a grill pan for the best flavour. Make sure to add a dollop of butter and olive oil to the grill pan. Especially if you are using mince meat with a low fat content. Typically, the best Kofta will have 15 to 20 percent fat content. Grill for 6 to 8 minutes turning occasionally. The most authentic kofta will have a slight char on the outside.

What to Serve Lamb Kofta?

Serve Lamb Kofta with on a shawarma wrap, alongside Tzatziki, Hummus, Baba ghanoush, home-made Garlic sauce. Red Cabbage Slaw also pairs well with this recipe. Lamb Kofta is a versatile dish. It can enjoyed with many side-dishes such as marinated olives with garlic. Also consider tabbouleh and French fries as alternative options.

How to Store Lamb Kofta?

Store in an airtight container in the fridge for two to three days. Freezing Kofta is also possible. Make sure to remove the skewers and place it in container. Freeze for three months. Reheat on the grill pan with a generous amount of butter to re-hydrate the kofta.

Expert Tips

Chill the Kofta in the fridge for 30 minutes; it helps hold its shape. Shape the minced lamb into a ball and then into a cylindrical shape. Then, successfully skewer it along the centre the first time; otherwise, the patty will become loose and not stick to the skewer.

If the patty becomes loose, make the patty into a ball and try again. If you are grilling the Kofta on fire, soak the skewers in the water for 30 minutes to prevent them from burning. Add lemon juice, chili sauce, or garlic sauce according to your taste. Over-mixing the ingredients can make the Kofta tough and dry. You can always add more olive oil/cooking oil into the Kofta mix if it feels dry. Be generous when seasoning the Kofta. They are essential for the taste of the Kofta.