Deliciously seasoned lamb koftas, grilled to perfection and served with a side of yogurt and warm spiced flatbreads.
28 minutes
Deliciously seasoned lamb koftas, grilled to perfection and served with a side of yogurt and warm spiced flatbreads.
Lamb Mince
0 oz
teaspoons
teaspoons
Garlic Clove, crushed
each
Mint, chopped
tablespoons
Oil For Brushing
as needed
1. Prepping the Mixture
Combine the lamb mince, ground cumin, ground coriander, crushed garlic cloves, and chopped mint in a mixing bowl. Ensure the mixture is thoroughly blended.
2. Forming the Koftas
Divide the mixture into eight equal portions. Roll each portion into an oval shape using a cupped hand on a flat surface. Skewer the ovals onto four metal skewers, two koftas per skewer.
3. Oiling and Cooking
Lightly brush each kofta with oil. Preheat a griddle pan over medium-high heat until it's hot enough that you can feel a significant amount of heat emanating from the surface. Place the skewers on the griddle and cook the koftas for 3-4 minutes on each side. Wait until they are well sealed before turning to ensure they do not stick.
4. Serving Suggestions
Optionally, season the cooked koftas with salt and pepper to taste. Serve the spiced lamb koftas with a side of yogurt and warm spiced flatbreads for a delightful meal.
Opt for ground lamb that's not too lean. Fat is crucial for moist, flavorful koftas. A mix of 70% meat to 30% fat is ideal. If you can, ask your butcher to grind a mix of shoulder and leg for the best balance of flavor and fat.
Toasting spices like cumin, coriander, paprika, and cinnamon in a dry pan before grinding will intensify their flavors, significantly enhancing your koftas.
Allow the koftas to rest for a few minutes after cooking so the juices redistribute, ensuring a succulent texture.
Mix the spices, herbs, and seasoning into the ground lamb gently to keep the texture light and tender.
Ensure your koftas reach 160°F internally with an instant-read thermometer for perfect doneness.
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