This weekend, I planned my dinner party to be Moroccan-themed dishes just because I wanted another excuse to use my favorite spice. This Amazing Herby Lamb Koftas recipe is one of the four creations that were honored with its presence. I planned to make the Kofta mix the night before and leave it in the fridge to get the flavors to mingle well, but it was a hectic week, and pre-planning didn’t quite come into the equation. If you can, I would definitely recommend leaving it overnight to get the best of the mix – if not, try to give it at least an hour.
Here it is, my Herby Lamb Koftas recipe.
Simple But Amazing Herby Lamb Koftas
Print RecipeIngredients
- 500 grams lamb mince
- 2 cloves of garlic
- 6 spring onions
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 2 tablespoons fresh coriander
- 2 tablespoons fresh mint
- zest of 1 lemon
- 1 teaspoon salt and a good grinding of pepper
Instructions
1. Finely chop the spring onions, garlic, coriander and mint. Add them to a large bowl with the remaining ingredients. Mix well, then cover and refrigerate for at least an hour (overnight is best).
2. Shape the lamb mince mixture into little meatballs, a little larger than the size of a ping pong ball. Place them on a metal grill on top of a baking tray.
3. Preheat the grill to high heat, place the tray of koftas at the top of the oven. Make sure to leave at least 4 inches of space between the hot grill and the koftas. Cook the koftas for 8 minutes, turning them over frequently whilst they cook to prevent them from catching on one side. The meat should be nicely cooked on the outside and still slightly pink on the inside.
4. Serve in a flatbread with tzatziki and tabbouleh or with couscous and a smoky tomato sauce if you prefer.
