Lamb Koftas Recipes

LAMB KOFTA KEBAB RECIPE

Steps:

• Add the 1 tbsp of olive oil to a frying pan (or skillet) and heat over a medium heat.
• Add in the finely diced onion and fry for 4-5 minutes stirring occasionally until the onion softens and starts to caramelise.
• Add in the 2 cloves of minced garlic and cook for another 30 seconds stirring continuously.
• Place the onion and garlic in a bowl and allow to cool.
• In a mixing bowl add the minced lamb and the remaining kofta ingredients along with the cooled onion and garlic mixture.
• Mix together until thoroughly combined.
• Shape the mixture into koftas on skewers with wet hands (we're using wet hands to help ensure the mixture doesn't stick to you). Squeeze them quite tightly to the skewers (see note 1 and 2).
• Cook the koftas on a griddle or BBQ on medium to high heat for around 5-7 minutes, turning 3-4 times during cooking (see note 3). When turning it's a good idea to have a set of tongs handy, as the meat needs a bit of extra support when turning initially - as it's quite delicate.
• Remove from the heat and allow to rest for 3-5 minutes before serving.
• Serve with some flatbreads, yoghurt dip and a sprinkling of fresh coriander.

LAMB KOFTAS WITH YOGHURT DRESSING

Steps:

• Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 mninutes for the flavor to develop (overnight even better!).
• Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.
• With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!).

MIDDLE EASTERN LAMB KOFTA

Steps:

• Place the nuts in the bowl of a food processor fitted with the steel blade. Pulse until finely chopped but not pasty. Transfer the nuts to a small dry skillet over medium heat; cook, stirring frequently, until the nuts are lightly browned and fragrant, 5 to 6 minutes. Pour the nuts into mixing bowl large enough to hold all of the ingredients, and set aside to cool. (Don't leave the nuts in the pan, as the residual heat may cause them to burn.)
• Place the onion, garlic, bell pepper, jalapeño pepper, and cilantro in the bowl of the food processor (no need to clean it first). Pulse until the vegetables are finely minced but not puréed. Set a fine sieve over a medium bowl. Transfer the minced vegetables to the sieve and use a rubber spatula to press out as much liquid as possible. Add the strained vegetable mixture to the bowl with the nuts.
• To the veggies and nuts, add the lamb, cumin, cinnamon, cardamom, cloves, salt, and white pepper. Using your hands, mash the mixture together until evenly combined.
• Line a baking sheet with aluminum foil. Form the mixture into patties about 2 inches in diameter and ½-inch thick (they will puff up on the grill to look like meatballs). Place on the baking sheet and cover with plastic wrap, then refrigerate until ready to cook.
• Preheat the grill to medium-high heat and oil the grates. Place the kofta on the grill and cook, covered, until browned, about 4 minutes per side or until cooked through. Serve with tzatziki and hummus.
• Note: If you like your kofta spicy, reserve some of the seeds from the jalapeño pepper and add them with the vegetables. Also, be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them.
• Make-Ahead: The patties can be made and refrigerated up to two days ahead of time.
• Freezer-Friendly Instructions: The uncooked patties can be frozen for up to three months. (Freeze the patties on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

KOFTA KEBABS

Steps:

• Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

LAMB KOFTAS

Steps:

• Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.
• To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan.
• Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

LAMB KOFTA

Steps:

• Put the lamb in a mixing bowl and add the remaining ingredients. Mix thoroughly. If the lamb is not properly mixed, the kofta will fall apart on the skewer.
• Form the lamb into small patties about the size of a walnut. Mold the patties tightly around a long skewer so they form small oval shapes. Four or five will fit on a skewer.
• Heat a broiler or charcoal coals and when hot, grill the kofta, turning once, until they are golden brown, for about 6 minutes.