| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 457 | 34g | 15g | 9g |
| sugars | fibre | protein | salt |
| 4g | 2g | 26g | 0.79g |
Why I Love British Lamb Kofta
When it comes to flavorful, drool-worthy meals, nothing quite compares to the exquisite Lamb Kofta. In your journey with me, Lucas Adams, through the world of flavors, I am thrilled to explore this British recipe that has also held court in Middle Eastern menus. This delicious dish may be a step away from my Montana roots but trust me, it’s every bit as savoury and satisfying as my signature Bison burgers.
An Inspiration Spiced Up
You might be wondering how a ranch-raised Montana man stumbled upon this vibrant recipe that beats to the rhythms of English and Middle Eastern kitchen beats. I share a common inspiration with London-based chef, Yotam Ottolenghi, who creates magic from simple, everyday ingredients and takes his audience on a gourmet travelogue with every dish. Dive a little deeper into Ottolenghi’s world and you’ll see what I mean.
So, back to our Lamb Kofta. Picture this: 2 pounds of ground lamb, mixed with spices and herbs like cumin, coriander, cinnamon, and heated red chilli flakes for that fiery kick. Add to that a mix of mint and cilantro for a fresh contrast, all held together by onions and garlic that bake into a savory goodness. Served on a skewer and accompanied by pita bread, fresh salad, and a cooling mint yogurt sauce, it’s as pleasing to the eye as to the tongue!
Perfect Pairing Ideas
Not just that, you can pair your Lamb Kofta with several dishes to bring depth to your dining experience. Serve it with a side of couscous, add it to a warm mezze platter or even with tabbouleh if you’re in a Mediterranean mood. It’s also a great companion to a chilled bottle of pale ale or a nicely balanced Cabernet Sauvignon if you prefer wine.
Inside every Lamb Kofta, you’ll find the confluence of many culinary traditions from Eastern to Western, reflecting not just my journey as a gourmet guru, but also the beautiful overlap of food cultures in our colorful world. Despite its geographic and cultural departure, this dish, like my huckleberry pies, celebrates simple ingredients, traditional processes, and the joy of good food. So join me and let’s get cooking!
What You’ll Need
- 2 pounds of ground lamb
- 1 large onion
- 3 cloves of garlic
- 2 tablespoons of fresh mint, chopped
- 2 tablespoons of fresh cilantro, chopped
- 1 tablespoon of coriander seeds
- 1 teaspoon of cumin seeds
- 1 teaspoon of cinnamon
- 1/2 teaspoon of red chili flakes
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 2 tablespoons of olive oil
- 6 metal or wooden skewers
- Pita bread, to serve
- Fresh salad, to serve
- Mint yogurt sauce, to serve
Method
Step One
Start by finely chopping the onion and garlic. In a large bowl, combine the ground lamb with the chopped onion and garlic.
Step Two
Add the fresh mint and cilantro to the bowl. Then, grind the coriander seeds and cumin seeds in a mortar and pestle until finely ground. Add these to the bowl along with the cinnamon, red chili flakes, salt, and ground black pepper.
Step Three
Using your hands, mix the ingredients in the bowl until they are all well combined. Divide this mixture into six equal portions. Roll each portion into a cylinder shape and thread onto a metal or wooden skewer.
Step Four
Heat a grill or a grill pan over medium heat and brush it lightly with olive oil. Grill the koftas, turning them occasionally, for about 10-12 minutes or until they are cooked to your desired doneness.
Step Five
Serve the lamb koftas on pita bread, with a fresh salad and a dollop of mint yogurt sauce. Enjoy!
