Lamb Kofta
From The Kitchen · Proteins
A nice change from a boring hamburger — the same easy ground-meat weeknight, but warmly spiced with cumin, coriander, garlic and mint. Shape it into kofta logs or simple patties; either way it’s ten minutes to the table.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 1/4 lb ground lamb
- 1 small onion, grated
- 3 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil, for the pan
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Mix the lamb with the grated onion, garlic, parsley, mint, cumin, coriander, paprika, salt and pepper until just combined. Chill 15 minutes to firm up.
- Shape into 8 kofta logs (around skewers, if you like) or simple patties.
- Heat the olive oil in a skillet over medium-high. Sear the kofta 3–4 minutes per side, until browned and cooked through (160°F). You can also grill or broil them.
- Rest a few minutes and serve with tzatziki, warm pita and a cucumber-tomato salad.
Gina’s tip
Grate the onion instead of chopping and chill the mix before shaping — both keep the kofta tender and help it hold together on the pan.
Same weeknight ease as a burger, but it tastes like somewhere warm and far away. Keep good ground lamb in the freezer for nights you want a change.
Serve With
- Tzatziki
- Warm pita
- Cucumber-tomato salad
- Rice or a grain
I hope this one finds a place in your kitchen. Enjoy.
— Gina