Spiced Lamb Kofta

Category,

Spiced Lamb Kofta is a popular Middle Eastern dish that is usually made with ground lamb or beef mixed with various spices and herbs.

Lamb Kofta is a flavourful and delicious Middle Eastern dish:

Spiced Lamb Kofta is a popular Middle Eastern dish that is usually made with ground lamb or beef mixed with various spices and herbs. These small, flavourful meatballs can be grilled, baked, or fried, and are often served with a variety of sauces and accompaniments. In this article, we'll take a closer look at how to make Spiced Lamb Kofta and answer some common questions about this delicious dish.

What is Kofta Seasoning Made of?

Kofta seasoning typically includes a blend of spices such as cumin, coriander, paprika, turmeric, mint, chili, and cinnamon. Other common ingredients used in kofta seasoning include garlic, ginger, onion, and fresh herbs like parsley and cilantro(coriander). The combination of these ingredients gives kofta its distinctive flavour and aroma.

What is the Difference Between Kebab and Kofta?

While both kebab and kofta are popular Middle Eastern dishes made with ground meat, there are some key differences between the two. Kebabs are typically made with chunks of meat that are marinated and grilled on skewers, while kofta is made with ground meat that is shaped into small meatballs. Kofta is also often mixed with various spices and herbs, giving it a more complex flavour profile than kebabs.

What to Put with Lamb Koftas?

Lamb Kofta can be served with a variety of sauces and accompaniments, depending on your preferences. Some popular options include tzatziki sauce, hummus, tabbouleh, and pita bread. You can also serve kofta with a simple salad of lettuce, tomatoes, and cucumbers, or with roasted vegetables like eggplant, zucchini, and bell peppers.

How Do You Know When Lamb Koftas are Done?

To ensure that your lamb koftas are cooked to perfection, it's important to cook them until they reach an internal temperature of 160°F (71°C). You can use a meat thermometer to check the temperature, or simply cut into one of the koftas to make sure that the inside is no longer pink.

Spiced Lamb Kofta
Yields8 Servings
Main Ingredients
 1 kg Lamb Mince
 1 Brown Onion, finely shoped
 2 Gloves Garlic
 ½ tsp Dried Chilli Flakes
 1 tbsp Fresh Mint Leaves, chopped
 1 tbsp Fresh Parsley Leaves, chopped
 2 tsp Mild Paprika
 ½ tsp Ground Ginger
 2 tsp Ground Cumin
 1 tsp Ground Coriander
 2 tbsp Ghee
 Salt and Pepper to taste
 1 Red Onion, sliced, to serve
1

Line the baking tray with a ghee-greased paper

2

In a big bowl place mince( you can use whether mince your preferer beef, or lamb, mixed mince), finely chopped onions, crushed garlic, chili flakes, mint, cumin, coriander, ginger, and parsley in a bowl. Season with a salt and pepper. Use your hands to mix it through.

3

We thoroughly mix a mixture of mince, onions, and spices. Mixing should last at least 8-9 minutes. This is done not so much to mix the components as to allow the meat to release protein. Protein is formed, and this allows us to also fry on the grill without the meat falling off. Long and thorough kneading of the mince is the main secret of a real kebab.

4

Cover the bowl with the ready-made mince with a lid or cling film and put it in the refrigerator for 2-3 hours (at least for half an hour). During cooling, the fat inside the mince solidifies - this is another trick that allows us to easily skewer the future kofta on a spit.

5

String the cooled mince onto skewers. To do this, we form a patty weighing approximately 130-150 grams from the mince, pierce it on a skewer, and then, slightly turning the skewer, distribute the mince along it, thereby forming a meat sausage 3-3.5 cm thick.

6

In the oven
In the oven Kebab is cooked very quickly, in the oven at a temperature of 200 degrees, it will take 15-20 minutes.

7

In the grill
Grill the kebab We place the skewers with a raw kebab on the grill and fry until done over medium heat. If you are cooking on a flat surface (not on an open fire), then I recommend greasing the area with spray oil. Turn the skewers over periodically (every 3-4 minutes). Do not overcook on the grill, as it cooks very quickly (approximately 7-8 minutes).

8

Serve We put the cooked kebab on a plate, sprinkle it with sliced red or brown onions and serve hot immediately. Serve with herbs, fresh vegetables, fresh flatbread (buns, pitta), and your favorite sauces.

9

Enjoy your meal!

In conclusion,

Lamb Kofta is a flavourful and delicious Middle Eastern dish that is loved around the world. What makes it so special is its unique combination of spices and herbs, which give it a rich and complex flavour profile. Whether you're grilling, baking, or frying your kofta, be sure to use high-quality ingredients and plenty of flavourful spices to create a meal that is both satisfying and memorable. So, if you're looking for a tasty and easy-to-make dish that will impress your family and friends, give Spiced Lamb Kofta a try and discover what is best in Lamb Kofta.

Ingredients

Main Ingredients
 1 kg Lamb Mince
 1 Brown Onion, finely shoped
 2 Gloves Garlic
 ½ tsp Dried Chilli Flakes
 1 tbsp Fresh Mint Leaves, chopped
 1 tbsp Fresh Parsley Leaves, chopped
 2 tsp Mild Paprika
 ½ tsp Ground Ginger
 2 tsp Ground Cumin
 1 tsp Ground Coriander
 2 tbsp Ghee
 Salt and Pepper to taste
 1 Red Onion, sliced, to serve

Directions

1

Line the baking tray with a ghee-greased paper

2

In a big bowl place mince( you can use whether mince your preferer beef, or lamb, mixed mince), finely chopped onions, crushed garlic, chili flakes, mint, cumin, coriander, ginger, and parsley in a bowl. Season with a salt and pepper. Use your hands to mix it through.

3

We thoroughly mix a mixture of mince, onions, and spices. Mixing should last at least 8-9 minutes. This is done not so much to mix the components as to allow the meat to release protein. Protein is formed, and this allows us to also fry on the grill without the meat falling off. Long and thorough kneading of the mince is the main secret of a real kebab.

4

Cover the bowl with the ready-made mince with a lid or cling film and put it in the refrigerator for 2-3 hours (at least for half an hour). During cooling, the fat inside the mince solidifies - this is another trick that allows us to easily skewer the future kofta on a spit.

5

String the cooled mince onto skewers. To do this, we form a patty weighing approximately 130-150 grams from the mince, pierce it on a skewer, and then, slightly turning the skewer, distribute the mince along it, thereby forming a meat sausage 3-3.5 cm thick.

6

In the oven
In the oven Kebab is cooked very quickly, in the oven at a temperature of 200 degrees, it will take 15-20 minutes.

7

In the grill
Grill the kebab We place the skewers with a raw kebab on the grill and fry until done over medium heat. If you are cooking on a flat surface (not on an open fire), then I recommend greasing the area with spray oil. Turn the skewers over periodically (every 3-4 minutes). Do not overcook on the grill, as it cooks very quickly (approximately 7-8 minutes).

8

Serve We put the cooked kebab on a plate, sprinkle it with sliced red or brown onions and serve hot immediately. Serve with herbs, fresh vegetables, fresh flatbread (buns, pitta), and your favorite sauces.

9

Enjoy your meal!

Notes

Spiced Lamb Kofta
IngredientsDirections

Leave a Review

Nutrition Facts

8 servings

Serving size

Amount per serving
Calories394
% Daily Value *
Total Fat 32.75g42%
Trans Fat 32.75g
Sodium 75.7mg4%
Total Carbohydrate 2.16g1%
Dietary Fiber 0.67g3%
Total Sugars 0.1g
Protein 21.09g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

advertisement

Subscribe

Register and get notified about all the news & updates before it gets too late.

Explore

Contact

Copyright © 2023 Flavouria

Facebook-square Twitter Instagram Youtube
Scroll to top