Lamb Kofta

When it comes to comfort food, nothing quite compares to Lamb Kofta. Whether I’m cooking for myself or hosting a dinner party, these tender meatballs never fail to impress. I remember the first time I tried Lamb Kofta at a cozy Mediterranean restaurant, the aromas wafting through the air were irresistible. The combination of spices and herbs in the lamb creates a flavor explosion that stays with you long after the meal is over. I knew then that I had to recreate this dish at home, and I’ve been refining my recipe ever since.

With every bite, you get a hint of the warm spices mingling with the juicy lamb, making it the perfect centerpiece for any meal. What I love most about Lamb Kofta is its versatility. It can be served as an appetizer, a main dish, or even as a filling for pita bread, paired with fresh salads and dips. Each time I make it, I find a new way to enjoy it, whether it’s with a side of creamy hummus or a refreshing cucumber and tomato salad.

Cooking Lamb Kofta at home allows me to control the ingredients and experiment with flavors. It’s a dish that brings friends and family together, often leading to lively conversations over the dinner table. I take joy in grilling them on warm summer nights, the smoky aroma filling the air, or baking them in the winter for a hearty meal. No matter the season, this recipe is one I turn to time and again for its comforting flavors and ease of preparation.

Shopping List for Lamb Kofta

When it comes to cooking Lamb Kofta, the ingredients are simple yet powerful. Each component plays a vital role in creating the dish’s signature flavors. The key players include the ground lamb, which is rich and flavorful, and an array of spices that uplift it to a culinary experience. Together, they create a delightful harmony that makes this dish irresistible.

• 1/3 cup pine nuts: These nuts add a delightful crunch and a nutty flavor that complements the lamb.
• 1 tablespoon olive oil: A staple in Mediterranean cooking, this oil adds richness and helps with sautéing.
• ½ yellow onion, (peeled and roughly chopped): This ingredient provides a sweet base flavor that enhances the meatballs.
• 4 cloves garlic, (peeled and smashed): Fresh garlic adds a robust flavor profile and aromatic quality.
• 1½ teaspoons kosher salt: Essential for seasoning the meat and enhancing the overall flavor.
• 1 teaspoon ground cumin: This spice brings warmth and earthiness to the dish.
• 1 teaspoon ground smoked paprika: Adds a smoky depth to the lamb, elevating its flavor.
• ½ teaspoon ground coriander: This adds a hint of citrus flavor and complexity.
• 1 pound ground lamb: The star of the dish, rich and succulent, perfect for kofta.
• 2 tablespoons finely minced Italian parsley, (from a small handful of parsley): Fresh herbs brighten the dish and add freshness.
• 1 teaspoon olive oil, (for baking sheet): Helps prevent sticking while baking.
• Cucumber and tomato salad, (for serving): This fresh side complements the rich flavors of the kofta.
• Hummus, (for serving): Creamy hummus is the perfect dip that pairs beautifully with the kofta.
• Pita, (for serving): Soft pita is ideal for wrapping the kofta and delicious dips.
• Grilled lemons, (for serving): The acidity of grilled lemons brightens the dish and adds a unique flavor.

Step by Step Instructions for Lamb Kofta

Let’s dive into the process of making Lamb Kofta. Each step is easy to follow, and soon you’ll be enjoying your homemade creations. From toasting the pine nuts to baking the kofta to perfection, I’ll guide you through every detail to ensure you achieve delicious results.

1. Preheat your oven to 425 degrees F. This step is crucial for achieving that lovely, golden-brown exterior on your Lamb Kofta. A well-preheated oven ensures even cooking, so don’t skip this part!

2. In a medium skillet set over medium heat, add the pine nuts. Toast them for about 2 to 3 minutes until they’re lightly golden brown. Keep an eye on them, as they can burn quickly. Once toasted, transfer to a food processor and allow to cool.

3. Pour a teaspoon or two of olive oil into the same skillet. Add in the onion and garlic. Sauté these for about 5 minutes, stirring occasionally until softened. You want them to become fragrant and translucent rather than browned.

4. Once your onion and garlic mixture is ready, transfer it to the food processor along with kosher salt, ground cumin, ground smoked paprika, and ground coriander. Pulse everything until it’s minced into small bits. The mixture should become aromatic and well-combined.

5. Pour the minced mixture into a medium bowl. Now, add the ground lamb and Italian parsley. Gently mix everything together until just combined. Be careful not to over-mix, which can make your kofta tough!

6. Prepare a baking sheet by brushing it with 1 teaspoon of olive oil. Using a medium cookie scoop, add mounds of the Lamb Kofta mixture to the baking sheet, placing them about 2 inches apart. This spacing allows for even cooking.

7. Transfer the baking sheet to the oven and bake for 10 minutes. The kofta should turn lightly golden brown on top. Feel free to halve one to check for doneness; the inside should be cooked throughout and juicy.

8. Once they’re ready, it’s time to serve! Pair your Lamb Kofta with rice, hummus, cucumber and tomato salad, and pita. The combination of flavors makes for a delightful meal.

9. For leftovers, keep the kofta in an airtight container in the fridge for up to 3 days. To reheat, you can microwave them on high for about 1 minute or warm them in a skillet over medium-low heat with a lid, cooking until warmed throughout (about 5 to 7 minutes).

Variations to Try

If you’re looking to switch things up with your Lamb Kofta, here are some fun variations to consider:

• Change the Meat: Try using ground beef or chicken instead of lamb for a different flavor profile.
• Add Spices: Incorporate spices like chili powder or turmeric for a unique twist.
• Herb Infused: Experiment with different herbs like mint or cilantro to give your kofta fresh flavors.
• Stuffed Kofta: Consider stuffing your kofta with cheese or herbs for a delightful surprise when you bite into them.
• Grill for a Smoky Flavor: Grilling can add an irresistible smoky flavor that elevates the dish.
• Serve with Different Dips: Try tzatziki or baba ganoush alongside your kofta for a different dipping experience.

Serving Options for Lamb Kofta

When it comes to serving Lamb Kofta, the options are endless! Here are some exciting ideas to inspire your meal:

• Serve with Rice: Fluffy rice, such as jasmine or basmati, pairs wonderfully with the kofta, absorbing all the delicious juices.
• Wrap in Pita: Create your own wraps by stuffing Lamb Kofta into warm pita bread with fresh veggies and dips.
• Accompany with Salads: Fresh salads, particularly cucumber and tomato, add a refreshing crunch that balances the richness of the kofta.
• For Special Occasions: These meatballs are perfect for gatherings like Ramadan, where sharing food is central to the experience.
• Store Properly: Keep leftovers in an airtight container in the fridge for up to 3 days. They can be enjoyed cold or reheated.
• Pair During Seasons: These kofta can be enjoyed year-round, but are particularly fantastic during summer BBQs or cozy winter dinners.

FAQ

Conclusion

Lamb Kofta is a cherished dish that brings warmth, flavor, and fun to any meal. Its versatility makes it suitable for various occasions, and the unique blend of spices ensures that every bite is a delight. I encourage you to give this recipe a try; you won’t regret it! Once you experience the comfort and deliciousness of homemade Lamb Kofta, it’s sure to become a staple in your kitchen.

Lamb Kofta

The ultimate comfort food, Lamb Kofta features juicy meatballs infused with warm spices. This easy weeknight dinner is perfect for any occasion. Delight your taste buds with this flavorful dish tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup pine nuts
• 1 tablespoon olive oil
• ½ yellow onion yellow onion (peeled and roughly chopped)
• 4 cloves garlic (peeled and smashed)
• 1.5 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground smoked paprika
• ½ teaspoon ground coriander
• 1 pound ground lamb
• 2 tablespoons finely minced Italian parsley (from a small handful of parsley)
• 1 teaspoon olive oil (for baking sheet)
• Cucumber and tomato salad (for serving)
• Hummus (for serving)
• Pita (for serving)
• Grilled lemons (for serving)

Equipment

• Food Processor
• Skillet
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 425 degrees F. This step is crucial for achieving that lovely, golden-brown exterior on your Lamb Kofta. A well-preheated oven ensures even cooking, so don’t skip this part!
2. In a medium skillet set over medium heat, add the pine nuts. Toast them for about 2 to 3 minutes until they’re lightly golden brown. Keep an eye on them, as they can burn quickly. Once toasted, transfer to a food processor and allow to cool.
3. Pour a teaspoon or two of olive oil into the same skillet. Add in the onion and garlic. Sauté these for about 5 minutes, stirring occasionally until softened. You want them to become fragrant and translucent rather than browned.
4. Once your onion and garlic mixture is ready, transfer it to the food processor along with kosher salt, ground cumin, ground smoked paprika, and ground coriander. Pulse everything until it’s minced into small bits. The mixture should become aromatic and well-combined.
5. Pour the minced mixture into a medium bowl. Now, add the ground lamb and Italian parsley. Gently mix everything together until just combined. Be careful not to over-mix, which can make your kofta tough!
6. Prepare a baking sheet by brushing it with 1 teaspoon of olive oil. Using a medium cookie scoop, add mounds of the Lamb Kofta mixture to the baking sheet, placing them about 2 inches apart. This spacing allows for even cooking.
7. Transfer the baking sheet to the oven and bake for 10 minutes. The kofta should turn lightly golden brown on top. Feel free to halve one to check for doneness; the inside should be cooked throughout and juicy.
8. Once they’re ready, it’s time to serve! Pair your Lamb Kofta with rice, hummus, cucumber and tomato salad, and pita. The combination of flavors makes for a delightful meal.
9. For leftovers, keep the kofta in an airtight container in the fridge for up to 3 days. To reheat, you can microwave them on high for about 1 minute or warm them in a skillet over medium-low heat with a lid, cooking until warmed throughout (about 5 to 7 minutes).

Notes

• Spice Balance: Ensure you measure spices accurately. This balance is key to achieving a well-rounded flavor.
• Don’t Overmix: Overmixing the lamb can lead to tough meatballs. Be gentle when combining ingredients.
• Moisture Maintenance: The high heat from the oven aids in keeping the kofta moist and flavorful.
• Variations: You can mix in ground beef with the lamb for a different flavor. Combining meats can enhance the dish.
• Serving Suggestions: Pair the kofta with grilled lemons, as their acidity adds brightness to the dish.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.