Lamb Kofta Recipe

 

Lamb Kofta Recipe

This is inspired by traditional Lamb Kofta and Lebanese Fried Kibbeh. Fried and Baked Kofta usually doesn't consist of onion, herbs, or pine nuts but I really liked how it added texture to the tender meat. I highly recommend using a cast iron skillet for this dish to achieve flavorful browning. I prefer to serve this with either mint chimichurri or garlic-y sesame seed sauce. Enjoy!

  • 1 Lb Ground Lamb
  • 1/3 Cup Chopped Parsley
  • 2 Garlic Cloves
  • 1 Small Sweet Onion (Diced)
  • ¼ Cup Toasted Pine Nuts (Crushed)
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1/3 Tsp Allspice
  • ¼ Tsp Cinnamon
  • 1 Tsp Kosher Salt
  • ½ Tsp Black Pepper
  1. Preheat oven to 400.
  2. Mix together chopped parsley, 2 garlic cloves, pine nuts, sweet onion, cumin, coriander, allspice, cinnamon, salt, black pepper in a bowl.
  3. Once well incorporated, add the lamb. Fold meat and spices together, without overworking the meat.
  4. Roll and divide into rhombus shape on a plate.
  5. Sear in a hot skillet on one side then place the skillet in the oven for 12 minutes, or until done.

**You could also substitute beef for lamb.
**I usually have a small bowl of ice water in front of me when I'm making the kofta. Wet your hands when molding the lamb. It is less likely to stick this way.

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