Lamb Kofta

The origin of this particular recipe for lamb kofta is uncertain; this version is a family-developed recipe, though the ingredients match other recipes found online (e.g. [1][2][3]), which are cited as Moroccan. It is intended to be cooked via open flame or coals as opposed to in a pan.

Ingredients

  • 1 lb ground/minced lamb
  • 3 oz lamb or other solid and flavorful fat (optional), chopped
  • 1 ea white or yellow onion, minced or grated
  • 2 tsp ground sweet paprika
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 pinch ground cayenne
  • 1 tsp salt
  • ¼ tsp ground pepper
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro
  • 1 tbsp chopped fresh spearmint
Lamb Kofta

Photo: CharmaineZoe's Marvelous Melange from England / Wikimedia Commons / CC BY 2.0

Procedure

  1. Preheat a broiler or grill to moderate-high heat.
  2. Combine all the ingredients in a mixing bowl. Use your hands to mix just until everything is combined and evenly distributed.
  3. Use a spoon or your hands to scoop out portions of approximately 2–3 tablespoons. Use your hands to shape the meat mixture into oblong shapes about 2–3 inches (5–8 cm) in length.
  4. If using an oven broiler, transfer the kofta onto a rack over a rimmed baking sheet to catch the drippings, and place them under the broiler. If grilling, arrange the kofta directly on the grill rack.
  5. Broil or grill for a handful of minutes on each side, flipping halfway. You’re looking for the outside to be slightly browned, and the inside should be cooked through but not dry.
  6. Remove from the heat, and set aside to cool slightly before serving.

Notes, tips, and variations

  • After chopping the onion, use your hands, a towel, and/or a strainer to squeeze out and discard as much liquid as you can before adding the onion the meat; leaving too much liquid can make it watery.
  • Substituting smoked paprika for half of the listed quantity of sweet paprika adds a greater depth of flavor and is recommended if you can access this spice.
  • If desired, you can use the same volume of parsley instead of the cilantro, for a total of ½ cup parsley.
  • You can also thread the kofta on skewers, which will make them easier to flip and handle.