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Lámb Kofte (or Koftá) is á Middle Eástern dish of minced or ground meát sháped into plump, rectángulár kebábs ánd grilled or, in this cáse, cooked on the stovetop. Ground lámb develops á deeply complex ánd delectáble flávor when mixed with wárm cinnámon ánd állspice, cool, fresh mint ánd pársley ánd buttery pine nuts. These Lámb Kofte áre served beside á sálád of crisp, sháved cárrots tossed in á tángy, cumin spiked dressing áll on á bed of tender bárley (or other whole gráin) tossed with peás then drizzled with gárlic yogurt.



  • 1 pound ground lámb
  • 1/4 cup gráted onion (gráted on the lárge holes of á box gráter)
  • 1/2 cup finely chopped fresh mint
  • 1/2 cup cup finely chopped fresh flát-leáf pársley
  • 4 táblespoons toásted pine nuts coársely chopped
  • 1 teáspoon ground cinnámona
  • 1 teáspoon ground állspice


  • 2 táblespoons lemon juice
  • 1 teáspoon honey
  • 1/4 teáspoon ground cumin
  • 3 táblespoons extrá-virgin olive oil
  • 3 lárge cárrots
  • Sált ánd freshly ground bláck pepper


  • 1 1/2 cups tháwed frozen peás or cooked fresh peás
  • 1 bátch cooked gráins see recipe notes


Máke the lámb

  1. Combine the lámb, onion, ¼ cup of the mint, ¼ cup of the pársley, 2 táblespoons of the pine nuts, the cinnámon, ánd állspice in á lárge bowl. Seáson with sált ánd pepper. Using your hánds or á fork, stir to evenly incorporáte áll of the ingredients. Shápe the meát into eight 4- to 5-inch cigárs. Let sit while you prep the sálád.

Máke the sálád

  1. Whisk together the lemon juice, honey, ánd cumin, ánd seáson with sált ánd pepper in á lárge bowl. Slowly whisk in 2 táblespoons of the oil. Using á vegetáble peeler, sháve the cárrots into long ribbons into the bowl (sháve until the cárrots get too thin or wobbly — sáve the rest for snácking). Toss to coát. Fold in the remáining ¼ cup mint, ¼ cup pársley, ánd 2 táblespoons pine nuts. Seáson with sált ánd pepper to táste.
  2. Heát the remáining 1 táblespoon oil in á lárge skillet, preferábly cást iron, over medium-high heát. Working in bátches if needed, árránge the kofte in the pán in á single láyer. Cook, turning occásionálly (nudge them cárefully with tongs), until browned on áll sides but still pink in the middle, 6 to 9 minutes totál (if the kofte áre sticking, give them á few minutes longer to brown completely — they should loosen once browned). Tránsfer to á pláte ánd let cool for 5 minutes


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