LAMB KOFTA
Lamb kofta is traditionally skewered and then grilled. This recipe is perfect for that, or you can make them into meatballs or patties. I make these into small patties that I serve on mini naan along with tzatziki, pickled red onions, and lettuce. It's the perfect handheld! Don't forget a fruit chutney and lemony tahini sauce for extra flavors!
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
NUTRITIONAL INFORMATION IS FOR LAMB KOFTA PATTIES ONLY. 2 PER SERVING.
CALORIES 336 CARBS 1.5G FAT 30G PROTEIN 19G FIBER 0G SUGAR 0G