Everyday KitchenSearch all recipes

Middle Eastern/Lebanese · Dinner

Lamb Kofta

Non-vegMedium

Diet: Non-veg · High-protein

Lamb Kofta is a Middle Eastern/Lebanese dish. Squeeze liquid from grated onion so the kofta holds together.

Prep
25 min
Cook
15 min
Rest, soak, marinate or chill
30 min
Total
70 min
Servings
4
Difficulty
Medium
Cuisine
Middle Eastern/Lebanese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Lamb Kofta. The photo shows grilled patties; shape the mixture as directed in this recipe.
The photo shows grilled patties; shape the mixture as directed in this recipe. Representative photograph of Lamb Kofta. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Meat

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 30 min

  1. Knead 650 g minced lamb, 100 g onion, grated and squeezed, 15 g garlic, grated, 25 g parsley, 1 tsp cumin, 1 tsp allspice, ¾ tsp salt until sticky; refrigerate 30 minutes.

    Check: Look for this result: sticky; refrigerate 30 minutes.

Shape · About 8 min

  1. Form 12 short oblong patties with damp hands.

Cook · About 6 min

  1. Heat 20 ml olive oil; cook patties over medium heat 5–6 minutes per side until centres reach 71°C / 160°F.

    Check: Look for this result: centres reach 71°C / 160°F.

Tips

  • Squeeze liquid from grated onion so the kofta holds together.
  • Judge Lamb Kofta by the texture and doneness signs in its steps. Your pan and heat affect how long Lamb Kofta takes to cook.

Substitutions

  • Use minced beef instead of lamb.

Storage

  • Get perishable Lamb Kofta into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lamb Kofta within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lamb Kofta to 74°C / 165°F, stirring or turning it for even heating. When Lamb Kofta is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lamb Kofta includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lamb Kofta becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lamb Kofta one day ahead. For Lamb Kofta, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lamb Kofta on the day of serving.

FAQ

What matters most when making Lamb Kofta?

Squeeze liquid from grated onion so the kofta holds together.

What can I substitute in Lamb Kofta?

Use minced beef instead of lamb.

Can I prepare Lamb Kofta ahead?

Prepare the measured ingredients for Lamb Kofta one day ahead. For Lamb Kofta, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lamb Kofta on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes