Lamb Kofta
Seared lamb mince blended with coriander, allspice and sweet paprika, finished with fresh mint and parsley. Serves 4.
TOTAL TIME
53 min
ACTIVE TIME
19 min
QUANTITY
12 pieces · ~955 g
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/14
Tools0/9
Ingredients0/14 gathered · 4 servings
1piece
4clove
30g
15g
2tsp
1tsp
0.5tsp
1tsp
0.25tsp
0.5tsp
1tsp
2tsp
700g
30ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 4clove | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 2tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 0.25tsp | — | — | |
| 10 | | 0.5tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 2tsp | — | — | |
| 13 | | 700g | — | — | |
| 14 | | 30ml | — | — |
Tools10 items
Serveware1 item
Procedure30 steps
1 of 30
Peel the onion, halving it through the root.
White onion · 1 piece
⏱ 20s
ResultPeeled white onion2 of 30
Finely chop the peeled onion into very small pieces.
⏱ 1 min
ResultFinely chopped onion3 of 30
Transfer the chopped onion into a large mixing bowl.
⏱ 5s
ResultFinely chopped onion4 of 30
Peel the garlic cloves.
Garlic · 4 clove⏱ 20s
ResultPeeled garlic cloves5 of 30
Chop the peeled garlic cloves as finely as you can, until almost a paste.
⏱ 40s
ResultFinely chopped garlic6 of 30
Scrape the finely chopped garlic into the bowl with the onion.
⏱ 5s
ResultFinely chopped garlic and finely chopped onion7 of 30
Finely chop the parsley, leaves and tender stalks together.
Flat-leaf parsley · 30 g⏱ 40s
ResultFinely chopped parsley8 of 30
Add the chopped parsley to the bowl.
⏱ 5s
ResultFinely chopped parsley and finely chopped garlic and finely chopped onion9 of 30
Finely chop the mint leaves.
Fresh mint leaves · 15 g⏱ 30s
ResultFinely chopped mint10 of 30
Add the chopped mint to the bowl.
⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture11 of 30
Add the ground cumin to the bowl.
Ground cumin · 2 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture12 of 30
Add the ground coriander to the bowl.
Ground coriander · 1 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture13 of 30
Add the ground cinnamon to the bowl.
Ground cinnamon · 0.5 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture14 of 30
Add the sweet paprika to the bowl.
Sweet paprika · 1 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture15 of 30
Add the cayenne pepper to the bowl.
Cayenne pepper · 0.25 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture16 of 30
Add the ground allspice to the bowl.
Ground allspice · 0.5 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture17 of 30
Add the ground black pepper to the bowl.
Ground black pepper · 1 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture18 of 30
Add the salt to the bowl.
Salt · 2 tsp⏱ 5s
ResultFinely chopped mint and finely chopped parsley mixture19 of 30
Add the lamb mince to the bowl on top of the aromatics and spices.
Minced lamb · 700 g⏱ 10s
ResultSeared lamb mince mixture20 of 30
Squeeze and work everything together with both hands for at least a minute, until the mixture is completely uniform and slightly sticky.
⏱ 1 min 30s
ResultKofta mixture21 of 30
Press a sheet of cling film directly onto the surface of the mixture and seal the bowl.
⏱ 10s
22 of 30
Put the covered bowl in the refrigerator.
⏱ 5s
ResultKofta mixture23 of 30
Refrigerate the mixture for at least 30 minutes to let the flavours meld and the mixture firm up.
⏱ 30 min
ResultChilled kofta mixture24 of 30
Take the bowl out of the refrigerator and uncover it.
⏱ 5s
ResultChilled kofta mixture25 of 30
Divide the mixture into 12 equal portions directly in the bowl.
⏱ 20s
ResultPortioned kofta mixture26 of 30
Roll each portion between your palms into a sausage about 10 cm long, then press it gently to elongate and slightly flatten it into a torpedo shape.
⏱ 2 min
ResultShaped koftaused in step 2927 of 30
Pour the olive oil into a large frying pan and swirl to coat the base.
Extra-virgin olive oil · 30 ml
⏱ 5s
ResultMeasured oil28 of 30
Set the pan over a high heat and let the oil shimmer and just begin to haze.
⏱ 1 min 30s
ResultHot oil29 of 30
Lay the 12 shaped kofta in the hot pan in a single layer.
⏱ 30s
ResultShaped kofta and hot oil30 of 30
Cook the kofta, turning them with tongs every 2 minutes, until deeply browned on all sides and the centre of the largest one reads 71 °C on a thermometer, about 8 minutes in total.
⏱ 8 min
ResultCooked lamb koftaTotal Time53 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion, halving it through the root.⏱ 20sResultPeeled white onion |
| 2 | Peeled white onionstep 1 | | Finely chop the peeled onion into very small pieces.⏱ 1 minResultFinely chopped onion |
| 3 | Finely chopped onionstep 2 | | Transfer the chopped onion into a large mixing bowl.⏱ 5sResultFinely chopped onion |
| 4 | 4 clove | | Peel the garlic cloves.⏱ 20sResultPeeled garlic cloves |
| 5 | Peeled garlic clovesstep 4 | | Chop the peeled garlic cloves as finely as you can, until almost a paste.⏱ 40sResultFinely chopped garlic |
| 6 | Finely chopped garlicstep 5 | | Scrape the finely chopped garlic into the bowl with the onion.⏱ 5sResultFinely chopped garlic and finely chopped onion |
| 7 | 30 g | | Finely chop the parsley, leaves and tender stalks together.⏱ 40sResultFinely chopped parsley |
| 8 | Finely chopped parsleystep 7 | | Add the chopped parsley to the bowl.⏱ 5sResultFinely chopped parsley and finely chopped garlic and finely chopped onion |
| 9 | 15 g | | Finely chop the mint leaves.⏱ 30sResultFinely chopped mint |
| 10 | Finely chopped mintstep 9 | | Add the chopped mint to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 11 | 2 tsp | | Add the ground cumin to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 12 | 1 tsp | | Add the ground coriander to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 13 | 0.5 tsp | | Add the ground cinnamon to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 14 | 1 tsp | | Add the sweet paprika to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 15 | 0.25 tsp | | Add the cayenne pepper to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 16 | 0.5 tsp | | Add the ground allspice to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 17 | 1 tsp | | Add the ground black pepper to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 18 | 2 tsp | | Add the salt to the bowl.⏱ 5sResultFinely chopped mint and finely chopped parsley mixture |
| 19 | 700 g | | Add the lamb mince to the bowl on top of the aromatics and spices.⏱ 10sResultSeared lamb mince mixture |
| 20 | — | | Squeeze and work everything together with both hands for at least a minute, until the mixture is completely uniform and slightly sticky.⏱ 1 min 30sResultKofta mixture |
| 21 | — | | Press a sheet of cling film directly onto the surface of the mixture and seal the bowl.⏱ 10s |
| 22 | — | | Put the covered bowl in the refrigerator.⏱ 5sResultKofta mixture |
| 23 | — | | Refrigerate the mixture for at least 30 minutes to let the flavours meld and the mixture firm up.⏱ 30 minResultChilled kofta mixture |
| 24 | — | | Take the bowl out of the refrigerator and uncover it.⏱ 5sResultChilled kofta mixture |
| 25 | — | | Divide the mixture into 12 equal portions directly in the bowl.⏱ 20sResultPortioned kofta mixture |
| 26 | Portioned kofta mixturestep 25 | | Roll each portion between your palms into a sausage about 10 cm long, then press it gently to elongate and slightly flatten it into a torpedo shape.⏱ 2 minResultShaped koftaused in step 29 |
| 27 | 30 ml | | Pour the olive oil into a large frying pan and swirl to coat the base.⏱ 5sResultMeasured oil |
| 28 | — | | Set the pan over a high heat and let the oil shimmer and just begin to haze.⏱ 1 min 30sResultHot oil |
| 29 | Shaped koftastep 26 | | Lay the 12 shaped kofta in the hot pan in a single layer.⏱ 30sResultShaped kofta and hot oil |
| 30 | — | | Cook the kofta, turning them with tongs every 2 minutes, until deeply browned on all sides and the centre of the largest one reads 71 °C on a thermometer, about 8 minutes in total.⏱ 8 minResultCooked lamb kofta |
| Total Time | 53 min | ||
Serving
- Lift the kofta onto a large serving platter and serve at once.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 611kcal | |
| 45g | |
| 44g | |
| 16g | |
| 7g | |
| 2g | |
| 2g | |
| 1,304mg |
Ingredients0/14
Tools0/9
Recipe
Lamb Kofta
Seared lamb mince blended with coriander, allspice and sweet paprika, finished with fresh mint and parsley. Serves 4.
What you’ll doYou will build a spiced lamb mixture by combining finely chopped onion, garlic, herbs and spices in a bowl, then work in the mince by hand until uniform and sticky. Chill for at least 30 minutes to firm and meld the flavours. Divide into 12 portions, roll each into a torpedo shape between your palms, then sear in a hot oil-coated pan, turning every 2 minutes until deeply browned and cooked through.
Serves4
Total53 min
LevelMedium
Ingredients
- White onion1 piece
- Garlic4 clove
- Flat-leaf parsley30 g
- Fresh mint leaves15 g
- Ground cumin2 tsp
- Ground coriander1 tsp
- Ground cinnamon0.5 tsp
- Sweet paprika1 tsp
- Cayenne pepper0.25 tsp
- Ground allspice0.5 tsp
- Ground black pepper1 tsp
- Salt2 tsp
- Minced lamb700 g
- Extra-virgin olive oil30 ml
Tools
Kitchen counterTongsLarge serving platterLarge mixing bowlLarge frying panChef's knifeCling filmRefrigeratorChopping boardThermometer
Method
1
Peel the onion, halving it through the root.
20sChopping board, Chefs knifeWhite onion · 1 piece
2
Finely chop the peeled onion into very small pieces.
1 minChopping board, Chefs knifePeeled white onion · step 1
3
Transfer the chopped onion into a large mixing bowl.
5sLarge mixing bowlFinely chopped onion · step 2
4
Peel the garlic cloves.
20sChopping board, Chefs knifeGarlic · 4 clove
5
Chop the peeled garlic cloves as finely as you can, until almost a paste.
40sChopping board, Chefs knifePeeled garlic cloves · step 4
6
Scrape the finely chopped garlic into the bowl with the onion.
5sLarge mixing bowlFinely chopped garlic · step 5
7
Finely chop the parsley, leaves and tender stalks together.
40sChopping board, Chefs knifeFlat-leaf parsley · 30 g
8
Add the chopped parsley to the bowl.
5sLarge mixing bowlFinely chopped parsley · step 7
9
Finely chop the mint leaves.
30sChopping board, Chefs knifeFresh mint leaves · 15 g
10
Add the chopped mint to the bowl.
5sLarge mixing bowlFinely chopped mint · step 9
11
Add the ground cumin to the bowl.
5sLarge mixing bowlGround cumin · 2 tsp
12
Add the ground coriander to the bowl.
5sLarge mixing bowlGround coriander · 1 tsp
13
Add the ground cinnamon to the bowl.
5sLarge mixing bowlGround cinnamon · 0.5 tsp
14
Add the sweet paprika to the bowl.
5sLarge mixing bowlSweet paprika · 1 tsp
15
Add the cayenne pepper to the bowl.
5sLarge mixing bowlCayenne pepper · 0.25 tsp
16
Add the ground allspice to the bowl.
5sLarge mixing bowlGround allspice · 0.5 tsp
17
Add the ground black pepper to the bowl.
5sLarge mixing bowlGround black pepper · 1 tsp
18
Add the salt to the bowl.
5sLarge mixing bowlSalt · 2 tsp
19
Add the lamb mince to the bowl on top of the aromatics and spices.
10sLarge mixing bowlMinced lamb · 700 g
20
Squeeze and work everything together with both hands for at least a minute, until the mixture is completely uniform and slightly sticky.
1 min 30sLarge mixing bowl
21
Press a sheet of cling film directly onto the surface of the mixture and seal the bowl.
10sLarge mixing bowl, Cling film
22
Put the covered bowl in the refrigerator.
5sLarge mixing bowl, Refrigerator
23
Refrigerate the mixture for at least 30 minutes to let the flavours meld and the mixture firm up.
30 minLarge mixing bowl
24
Take the bowl out of the refrigerator and uncover it.
5sLarge mixing bowl, Refrigerator
25
Divide the mixture into 12 equal portions directly in the bowl.
20sLarge mixing bowl
26
Roll each portion between your palms into a sausage about 10 cm long, then press it gently to elongate and slightly flatten it into a torpedo shape.
Result · Shaped kofta · used in step 29
2 minKitchen counterPortioned kofta mixture · step 25
27
Pour the olive oil into a large frying pan and swirl to coat the base.
5sLarge frying panExtra-virgin olive oil · 30 ml
28
Set the pan over a high heat and let the oil shimmer and just begin to haze.
1 min 30sLarge frying pan
29
Lay the 12 shaped kofta in the hot pan in a single layer.
30sLarge frying panShaped kofta · step 26
30
Cook the kofta, turning them with tongs every 2 minutes, until deeply browned on all sides and the centre of the largest one reads 71 °C on a thermometer, about 8 minutes in total.
8 minLarge frying pan, Tongs, Thermometer
31
Lift the kofta onto a large serving platter and serve at once.
Result · Cooked lamb kofta
15sLarge serving platter, TongsCooked lamb kofta · step 30
Printed 7 October 2026