Herby Lamb Koftas


I can’t believe it is plausible, or even possible, to choose one favourite dish or one meal to take to a desert island. I think for anyone, a choice like that is a tricky task, let alone a foodie, however it is a question that I am asked all the time as soon as people hear that I am into cooking.  What people don’t seem to realise is that choosing only one dish to eat for the rest of your days is more of a commitment then monogamy. You have to have it three-four times a day everyday with no breaks. No cooling off time after a fight, and no variation or experimentation. After three days the chances are it would become the most resented meal you’ve ever had.

Choosing a spice though is no problem. In the last few months I have subconsciously developed a bit of a love affair with my jar of smoked paprika. Any Tomato, Red Meat or Pulse-based dish I make and I feel my hand twitch and itch for the good stuff. Maybe its memories and the association with my Grannies Lamb and Green Bean tomato hotpot which I had so many times as a child. Served with fluffy rice and a crisp cool dollop Yoghurt… or perhaps my mouth feel it is missing out. I wonder if all those years of not being a smoker are to blame for having developed my craving for smoky food. This friday, I planned my post-bday dinner party to be Moroccan themed just because I wanted another excuse to use my favourite spice. This is one of the four creations that were honoured with its presence. I planned to make the Kofta mix the night before and leave it in the fridge to get the flavours to mingle well but it was a hectic week and pre-planning didn’t quite come into the equation. If you can I would definitely recommend leaving it overnight to get the best of the mix – if not try to give it at least an hour.



  • 500g Lamb Mince
  • 2 cloves of Garlic
  • 6 Spring Onions
  • 2 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Cinnamon
  • 1 tsp Chilli Powder
  • 2 tbs fresh Coriander
  • 2 tbs fresh Mint
  • zest of 1 Lemon
  • 1 tsp Salt and a good grinding of Black Pepper


Finely chop the spring onions, garlic, coriander and mint and add them to a large bowl with the remaining ingredients. Mix well then cover and refrigerate for at least an hour (overnight is best.)

Shape the lamb mince mixture into little meatballs, a little larger than the size of a ping pong balls. Place them on a metal grill, on top of a baking tray.

Pre-heat the grill to a high heat, place the tray of koftas at the top of the oven. Make sure to leave at least 4 inches of space between the hot grill and the koftas. Cook the koftas for 8 minutes, turning them over frequently whilst they cook to prevent them from catching on one side. The meat should be nicely cooked on the outside and still slightly pink on the inside.

Serve in a flatbread with Tzatziki and Tabbouleh or with Cous Cous and a Smoky Tomato Sauce (recipe to follow shortly…)

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