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Succulent Spiced Lamb Koftas

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Pixicook editorial team

Deliciously seasoned lamb koftas, grilled to perfection and served with a side of yogurt and warm spiced flatbreads.

Ingredients for Succulent Spiced Lamb Koftas

units in
USchevron
serves
4 peoplechevron

Lamb Mince

0 oz

Ground Cumin

teaspoons

Garlic Clove, crushed

each

Mint, chopped

tablespoons

Oil For Brushing

as needed

How to Make Succulent Spiced Lamb Koftas

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.

Pitfalls and tips

Choose Your Meat Wisely

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.

Toast Your Spices

Toasting spices like cumin, coriander, paprika, and cinnamon in a dry pan before grinding will intensify their flavors, significantly enhancing your koftas.

Rest Before Serving

Allow the koftas to rest for a few minutes after cooking so the juices redistribute, ensuring a succulent texture.

Don't Overwork the Meat

Mix the spices, herbs, and seasoning into the ground lamb gently to keep the texture light and tender.

Monitor Internal Temperature

Ensure your koftas reach 160°F internally with an instant-read thermometer for perfect doneness.

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