Lamb Kofta Recipe

Middle Eastern · Main course · 27 min total

These spiced lamb meatballs are juicy, aromatic, and perfect for grilling or pan-frying. Serve with flatbreads, yogurt sauce, and salad for a delicious meal.

Ingredients

• 1 lb ground lamb
• 1 small onion, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons olive oil

Instructions

1. In a large bowl, combine ground lamb, grated onion, minced garlic, parsley, cumin, coriander, cinnamon, salt, pepper, and beaten egg. Mix well with your hands until evenly combined.
2. Shape the mixture into 16 oval or round kofta, about 1 inch thick. Place on a plate and refrigerate for 15 minutes to firm up.
3. Heat olive oil in a large skillet over medium-high heat. Add kofta in batches, being careful not to overcrowd. Cook for 4-5 minutes per side, until browned and cooked through (internal temperature 160°F).
4. Remove from skillet and drain on paper towels. Serve hot with pita, tzatziki, and fresh vegetables.

Tips

• To prevent sticking, wet your hands slightly when shaping the kofta.
• These kofta can also be grilled on skewers; soak wooden skewers first.
• Leftover kofta can be stored in the fridge for up to 3 days or frozen for 3 months.

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