Turkish-Inspired Lamb Kofta

Name: Turkish-Inspired Lamb Kofta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 600g lamb mince; 1 small onion, grated and squeezed dry; 2 tsp Authentic Lahori All Purpose Mix; 2 tbsp chopped parsley; 1 tbsp chopped mint; 1 garlic clove, crushed; ½ tsp ground sumac, optional; Flatbreads; Garlic yoghurt; Tomato and cucumber

Squeeze the grated onion properly dry before it goes in. Wet onion is why koftas split on the grill.

Prep

20 mins

Cook

12 mins

Total

32 mins

Serves

Share on WhatsApp

Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Avoid thisRemove the onion water
Watch forKnead until slightly sticky
Make sureShape an even thickness
Food safetyTurn until fully cooked

Ingredients

Cooking this? You will need the mix.Add to basket

Method

8 steps

Combine the lamb, squeezed onion, AL Mix, herbs, garlic and sumac.
Avoid this
Remove the onion water
Squeeze the grated onion firmly before mixing. Excess moisture makes the kofta slip from the skewers.
Knead for two minutes until the mixture becomes slightly sticky.
Watch for
Knead until slightly sticky
The mixture should hold together cleanly when lifted, without becoming a smooth dense paste.
Divide into eight portions and shape into long kebabs around skewers.
Make sure
Shape an even thickness
Press each portion firmly around the skewer and smooth out thick sections so the centre cooks evenly.
Refrigerate for 20 minutes to firm them up.
Grill, barbecue or griddle for 10–12 minutes, turning regularly.
Food safety
Turn until fully cooked
Brown every side and check the centre of the thickest kofta is completely cooked before resting.
Cook until browned outside and completely cooked in the centre.
Rest for three minutes.
Serve with flatbread, garlic yoghurt, salad and sumac onions.

If it does not come out right

The faults this dish actually has. Open one for the fix.

How much garam masala per kg of chicken?

Use 8 g of garam masala per 1 kg of chicken – two level teaspoons – stirred in during the final three to five minutes of cooking, because garam masala is a finishing spice and its aromatic oils are driven off by a long simmer.

Read the full answer

Why is my curry bitter?

Curry turns bitter for four reasons, in the order they usually happen: burnt garlic, over-toasted ground spices, too much fenugreek – seed or kasuri methi – and too much turmeric, or turmeric fried for too long.

Read the full answer

Cook one dinner with it. If you don’t rate it, email us and we’ll refund that pouch. Keep it – we don’t want it back.

Cook this next

Roasted cauliflower bowl with crisp chickpeas, hummus, vegetables and tahini dressing

45 mins

Roasted Cauliflower Bowls

Cauliflower roasted hard with tahini, chickpeas crisped alongside. Hold the salt until the hummus and pickles are on.

35 mins

Chicken Shawarma

Leave the chicken undisturbed in a very hot pan so the edges caramelise. No extra cumin, the mix already has it.

55 mins

Moroccan-Inspired Lamb Meatballs

Cinnamon and honey against the lamb, simmered until the sauce clings. Go easy on any apricots or olives.

Make it with the Authentic Lahori mix

One blend for karahi, curries, marinades, chips and everyday cooking.

Shop the Mix