Go Back Email Link
–+ servings
Minced Lamb Kofta with Pomegranate Sauce

Minced Lamb Kofta with Pomegranate Sauce

Jane Simpson
Minced Lamb Kofta with Pomegranate Sauce is a dish that beautifully balances the deep, savory flavors of spiced lamb with the tangy sweetness of a rich pomegranate reduction. Inspired by Middle Eastern and Mediterranean cuisine, this dish brings bold aromas and textures, perfect for an elegant dinner or festive gathering.
No ratings yet
Print Recipe Pin Recipe Share on Facebook
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 plates
Calories 405 kcal

Equipment

Mixing bowl
Grill pan or outdoor grill
Small saucepan
Wooden skewers (soaked in water for 30 minutes)
Whisk

Ingredients
 
 

For the Lamb Kofta

  • Tasty minced meat isolated on white background1 lb ground lamb (minced lamb) - Preferably with some fat content for juiciness
  • Red Onion1 small Red onion - Finely chopped
  • garlic2 cloves Garlic - Minced
  • ground cumin1 tsp Cumin - Ground
  • Heap of dried coriander seed and ground coriander on white background1 tsp Ground coriander
  • Heap of ground cinnamon and cassia cinnamon sticks0.5 tsp Ground cinnamon
  • Sweet pepper red paprika powder in wooden bowl over white1 tsp Smoked paprika
  • parsley on white background1 tbsp Parsley - Fresh, chopped
  • wooden bowl of salt1 tsp Salt - To taste
  • Ground black pepper pile, paths, top0.5 tsp Ground black pepper - Freshly ground

For the Pomegranate Sauce

  •  
    1 cup Pomegranate juice - Freshly squeezed or unsweetened
  • Honeycombs with honey1 tbsp Honey
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl1 tbsp Lemon juice - Freshly squeezed
  • Heap of ground cinnamon and cassia cinnamon sticks0.5 tsp Ground cinnamon
  • Glass bowl of olive oil isolated on white background1 tsp Olive oil
  •  
    2 tbsp Pomegranate seeds - For garnishing

Instructions
 

  • Prepare the kofta mixture: In a large mixing bowl, combine minced lamb, chopped red onion, garlic, cumin, coriander, cinnamon, smoked paprika, parsley, salt, and pepper. Mix thoroughly until well blended.
  • Shape the kofta: Divide the mixture into 8 equal portions. Shape each portion into a cylindrical form around a wooden skewer. Refrigerate for 15 minutes to help them hold their shape.
  • Grill the kofta: Heat a grill pan or outdoor grill over medium-high heat (200°C / 400°F). Brush with a little oil, and grill the koftas for 8-10 minutes, turning occasionally, until browned and cooked through.
  • Make the pomegranate sauce: In a saucepan over medium heat, combine pomegranate juice, honey, lemon juice, cinnamon, and olive oil. Simmer for 10-12 minutes or until the sauce thickens slightly. Remove from heat.
  • Plate and garnish: Serve the kofta on a platter, drizzled with the pomegranate sauce. Sprinkle with pomegranate seeds and fresh parsley for extra flavor and color.

Notes

  • For an extra smoky flavor, grill the kofta over charcoal.
  • Serve with warm flatbreads, a dollop of Greek yogurt, and a crisp cucumber salad.

Nutrition

Calories: 405kcalCarbohydrates: 19gProtein: 20gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 83mgSodium: 658mgPotassium: 493mgFiber: 2gSugar: 15gVitamin A: 341IUVitamin C: 6mgCalcium: 53mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
QR Code linking back to recipe