Morocco / Main
Lamb Kofta
The origin of this particular recipe for lamb kofta is uncertain; this version is a family-developed recipe, though the ingredients match other recipes found online (e.g. ), which are cited as Moroccan. It is intended to be cooked via open flame or coals as opposed to in a pan.
Ingredients
- ground/minced lamb1 lb
- lamb or other solid and flavorful fat, or other solid and flavorful fat; optional, chopped3 oz
- white or yellow onion, white or yellow; minced or grated1 ea
- ground sweet paprika, ground, sweet2 tsp
- ground cumin1 tsp
- ground cinnamon1 tsp
- ground cayenne, ground1 pinch
- salt1 tsp
- pepper, ground1/4 tsp
- parsley, fresh, chopped1/4 cup
- cilantro, fresh, chopped1/4 cup
- spearmint, fresh, chopped1 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Preheat a broiler or grill to moderate-high heat.
Combine all the ingredients in a mixing bowl. Use your hands to mix just until everything is combined and evenly distributed.
Use a spoon or your hands to scoop out portions of approximately 2–3 tablespoons. Use your hands to shape the meat mixture into oblong shapes about 2–3 inches (5–8 cm) in length.
If using an oven broiler, transfer the kofta onto a rack over a rimmed baking sheet to catch the drippings, and place them under the broiler. If grilling, arrange the kofta directly on the grill rack.
Broil or grill for a handful of minutes on each side, flipping halfway. You're looking for the outside to be slightly browned, and the inside should be cooked through but not dry.
Remove from the heat, and set aside to cool slightly before serving.
