Lamb Kofta
Greek food has always been a favourite of mine. I think it stems from the fragrant use of lemon, garlic and lots of herbs.
Over the years, I have tried lots of different kofta recipes, but this one is the one that I come back to. It features the typical flavours you expect, like cumin, coriander, and garlic, but minus the onion and breadcrumb/almond meal, which makes a denser kofta. I like to make them into balls, as I find it easier to use the leftovers, but they can easily be made into the traditional sausage shape.
Lamb Kofta
Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Perfect for your next mezze selection or served with a Greek Salad and Tzatziki for dinner, these kofta balls are a winner!
Ingredients
- 1 kilo lamb (you can substitute with beef)
- 2 cloves garlic, finely minced or pressed
- 2 - 3 tbsp chopped fresh coriander or parsley
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp paprika
- large pinch of salt
- ½ tsp ground cinnamon
- ½ tsp black pepper
Instructions
- In a large bowl, combine all of the ingredients and use your hands to mix well.
- Form into 12 balls or sausages.
- Cook on a skillet over medium heat until well browned and cooked through, which will probably take about 20 minutes, depending on the size. I like to shake the skillet to move them around, so they cook evenly.
- Serve with lemon and extra coriander and Tzatziki.
