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. [https://www.thespruceeats.com/kefta-kebab-recipe-moroccan-ground-beef-2394668][https://www.seriouseats.com/jeff-koehlers-morocca
Ingredients
- 1 lb ground/minced lamb
- 3 oz lamb or other solid and flavorful fat (optional), chopped
- 1 ea white or yellow onion, minced or grated
- 2 tsp ground sweet paprika
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 pinch ground cayenne
- 1 tsp salt
- ¼ tsp ground pepper
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh cilantro
- 1 tbsp chopped fresh spearmint
Instructions
- 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.