Lamb kofta

Lamb kofta

Basically little meatballs, though kofta sounds so much better. If you season and spice the kofta well you’ll be surprised what you can do with a kilo of lamb mince. 

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  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins
  • Pluschilling

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  • 1 onion
  • 20g flat leaf parsley leaves
  • 1kg lamb mince
  • 2 clove/s garlic, finely grated
  • tsp ground cumin
  • tsp ground cinnamon
  • tsp ground allspice
  • tsp ground nutmeg
  • tsp sea salt flakes, or to taste
  • Lots of freshly ground black pepper
  • Olive oil, for frying


  1. Grate the onion coarsely. Put it in a sieve set over a bowl and squeeze out most of the liquid by pressing on the pulp, using the back of a wooden spoon, or your fists. Put the onion into a large bowl. Finely chop the parsley and mint and add them, too. Mix in the meat, garlic, spices and salt and pepper until thoroughly combined; using your hands is the best way.

  2. Place a little olive oil in a frying pan and add a small nugget of the mince mixture, frying on both sides, until browned. Taste for seasoning and spicing, then adjust the raw meat mixture as required.

  3. Shape into patties or meatballs, or mould around flat skewers. Cover and chill in the fridge for about 1 hour (this helps to firm them up).

  4. Brush a griddle pan with olive oil if you are cooking flat skewers, or add a couple of tablespoons to a frying pan if you are cooking meatballs. Cook the kofta until golden brown all over. Eat with flatbreads or a grain dish (bulgar or rice) and a bowl of Greek yogurt.


Typical values per serving when made using specific products in recipe


1,853kJ/ 447kcals



Saturated Fat












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