Tulo

Ground Lamb Kofta Recipe

Grated onion works into the meat and releases moisture as it cooks, so the kofta stay juicy instead of drying out over high heat, and a short chill firms up the fat enough that the shaped kofta hold together on the grill or in the skillet without a binder like egg or breadcrumbs.

Prep
25 min
Cook
15 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 1 1/2 lb ground lamb
  • 1 small yellow onion, grated
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 1/2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 2 tbsp fresh mint, chopped
  • 3 tbsp fresh cilantro, chopped
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil, for cooking
  • 1 cup plain whole-milk yogurt
  • 1 tbsp lemon juice

Nutrition per serving

Calories
403
Protein
21g
Carbs
6g
Fat
33g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large bowl, combine the ground lamb, grated onion, garlic, ginger, cumin, coriander, garam masala, cayenne, mint, cilantro, salt, and pepper. Mix with your hands just until evenly combined; don't overwork it.
  2. 2Cover and refrigerate the mixture for at least 20 minutes (up to overnight) so the spices meld and the fat firms up enough to shape cleanly.
  3. 3Divide the mixture into 18-20 portions and shape each into an oblong log about 3 inches long, or roll into round meatballs if you'd rather pan-fry them loose.
  4. 4If grilling, thread 3-4 kofta onto each skewer, pressing the meat firmly around the skewer so it holds together over the flame.
  5. 5Heat the oil in a large skillet over medium-high heat, or preheat a grill to medium-high. Cook the kofta in batches, turning every 2-3 minutes, until deeply browned on all sides, about 10-12 minutes total.
  6. 6Check doneness with an instant-read thermometer inserted into the thickest kofta; it should read at least 160°F (71°C).USDA safe minimum for ground meat (beef, pork, lamb, veal): 160°F (71°C)
  7. 7While the kofta cook, stir together the yogurt, lemon juice, a small minced garlic clove, and a pinch of salt for the sauce.
  8. 8Let the kofta rest for 2-3 minutes off the heat, then serve warm with the yogurt sauce, extra lemon wedges, and warm flatbread if you like.
How to Use a Meat Thermometer

Tips & variations

  • Swap in ground beef or a lamb-beef blend if ground lamb isn't available; the spice mix works the same way with either.
  • Grated onion tends to make the mixture wet; squeeze the grated onion in a clean kitchen towel before mixing if the kofta feel too soft to shape.
  • Add 2 tablespoons of toasted pine nuts or chopped pistachios to the mixture for texture.
  • Shaped raw kofta freeze well: lay them on a tray until solid, then transfer to a bag and cook straight from frozen, adding a few extra minutes to the cook time.

Storage & reheating

Store cooked kofta in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to keep them from drying out, or in a 350°F (175°C) oven for about 10 minutes. Freeze cooked or raw kofta for up to 3 months; thaw overnight in the refrigerator before reheating or cooking.

Tips from the Tulo kitchen

  • Wetting your hands before shaping the kofta keeps the meat from sticking to your palms.
  • If the kofta stick to the grill grates, they're not ready to turn yet; a good sear releases the meat naturally.

FAQ

Can I bake ground lamb kofta instead of pan-frying or grilling them?

Yes. Arrange the shaped kofta on a lined sheet pan and bake at 425°F (220°C) for 18-20 minutes, flipping once halfway through, until they reach 160°F (71°C) internally.

Why does my ground lamb mixture feel too wet to shape?

Grated onion releases a lot of moisture. Squeeze it in a clean towel before adding it to the meat, or chill the shaped kofta for an extra 15 minutes before cooking.

Can I make the kofta ahead of time?

Shape the kofta and refrigerate them raw, covered, for up to a day before cooking, or freeze them raw for up to 3 months.

What can I use instead of garam masala?

A mix of equal parts ground cinnamon, cloves, and cardamom, about 1/2 teaspoon total, approximates the warmth garam masala adds if you don't have it on hand.

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