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Lamb kofta truly embodies the flavors of the Middle east. Traditionally, the lamb mixture is wrapped onto wooden skewers and then grilled to perfection. I prefer to make them into patties and cook them in a cast iron skillet, it’s a little less work but still big on flavor. This recipe for lamb kofta can definitely be put on skewers and grilled if you would like to go that route.
Lamb has a very strong flavor that I know some don’t enjoy. I love the flavor of lamb as is but there’s a simple way to tame it down if you want to. The secret to silencing the lamb is to marinate it for a couple of hours with herbs and garlic. Sorry, had to make the pun there. The longer it marinates, the milder the lamb’s gaminess becomes. I do this with lamb chops as well.
For my lamb kofta recipe, I combine shallot, garlic, ginger, olive oil, cilantro, parsley and mint into a small food processer and chop for about 20-30 seconds. I then add the crumbly mixture into the ground lamb and, working with my hands, get it good and fully mixed. The lamb then goes into the fridge for at least 1 hour, preferably 3-4 hours to allow all of the flavors to combine.
The Cuisinart food processer is the food processor that I use, I’ve had it for years and its perfect for making sauces, dressings, salsa and chimichurris. Plus, it’s very affordable and doesn’t take up much space.
What to serve lamb kofta with
I serve my lamb kofta patties on top of garlic naan (mini) with tzatziki sauce and lettuce. My quick pickled red onions get scattered across the top and I serve it with lemony tahini sauce and chutney on the side. By folding the naan it’s supposed to be eaten as a handheld, but I always overstuff mine (like my tacos) so it’s a knife and fork kind of meal for me.
Lamb kofta is also sensational with basmati rice and a cucumber, tomato and feta salad. Don’t forget the sauces!
For me, the enjoyment of this dish comes from all of the different sauces. I’m a saucy panda and I love all sorts of different sauces with my recipes. Yep, I’m that person that dips their chicken tenders in at least 3 different sauces. They’re flavor enhancers!
Tzatziki, lemon tahini sauce, chutney, hummus and pickled red onions are wonderful accompaniments to this dish.
KETO/LOW CARB OPTION
This Lamb kofta recipe has less than 2 carbs so they are perfect for a keto diet. Obviously, you would have to omit the naan or rice, but cauliflower rice works good here. You could also serve it on top of salad greens for a lamb kofta salad. Tzatziki and lemon tahini dressing are low in carbs so they would work great too.
CHECK OUT SOME OF MY OTHER DELICIOUS RECIPES!
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LAMB KOFTA
Equipment
- 1 Food processor
Ingredients
- 1 lb Ground lamb
- 2 clove Garlic
- 2 tbsp Shallot 1 small shallot
- 1 tbsp Ginger fresh
- 1 tsp Olive oil
- 1 tbsp Cumin
- 1 tsp Coriander dry
- 2 tbsp Cilantro fresh
- 2 tbsp Parsley fresh
- 1 tbsp mint fresh
- salt/pepper
Instructions
- In a small food processer, mix all ingredients except the lamb. Pulse for 20-30 seconds scraping down the bowl as needed.
- In a bowl with a lid, add processed ingredients to the ground lamb and mix well to combine. Put lid on bowl and refrigerate for at least 1 hour, preferably 3.
- Preheat oven to 400 degrees F.
- Using your hands, form the lamb patties into your preferred size. I try to make 8 patties, 2 per serving.
- Heat a large, greased cast iron skillet on medium heat. Add lamb patties to skillet and sauté 4 minutes per side or until golden brown. Place in 400-degree oven until internal temperature of patty reaches 155 degrees F. About 5-10 minutes, depending on the size of the patties.
- Serve with naan bread, tzatziki sauce, lemony tahini sauce, feta cheese or chutney.
Notes
