Lamb Koftas

These are wonderful. If you don’t put too much chilli in them, kids will love them too.

Personally, I’d keep them all to myself and double the chilli (and garlic!). You can use beef instead of lamb if that’s all you have.


Makes about 10 large koftas.


400-500g lamb mince (you could also use beef)

3 cloves garlic – crushed

½ onion finely diced (or grated or lazily whizzed in a food processor) – you can skip this bit too if you use enough garlic!

1/2 tsp Fresh or dried chilli in any form you like to taste (I like these really spicy)

3 tsps (in total) of a selection of your favourite spices, – I use whole cumin and fennel, grated nutmeg, cinnamon or whatever I have in the cupboard.

3 tablespoons of finely chopped coriander – you can use more than this. if you hate coriander and I know loads of people do, just use parsley.

1 tsp Salt and a few grinds of black pepper. Be generous with the salt, these need more than you think.




  1. Dry fry off the whole spices until fragrant.
  2. Put all the ingredients into a bowl and mix it by squishing it all together with your hands
  3. Fry off a little bit in a pan to taste to check the seasoning is ok and
  4. Once season checked, then roll into little palm sized balls or pack around skewers.
  5. Roast in a really hot oven on a lightly oiled baking tray at 220ºC for just 7-8 mins, turn half way through cooking.
  6. Serve with a big green salad, pickles, a garlic or herb mayonnaise (made with a mild olive oil, try to avoid any seed oils) or a delicious smokey babaganoush or just plain full fat Greek yogurt and some lemon wedges.


These would be great cold as well, take them into work with a side of coleslaw, your favourite pickles and a dollop of Greek yogurt.

You Might Also Like