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Lamb Kofta


These spicy ground-lamb meatballs are served with a cooling yogurt mint sauce.

  • Servings: 8

Source: Martha Stewart Living, April 2003


  • 1 pound ground lamb
  • 4 teaspoons Spice Mixture for Couscous Salad
  • 1 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 onion, grated on the large holes of a box grater (1/2 cup)
  • 1 garlic clove, minced
  • 1/3 cup pine nuts, toasted and chopped
  • 1/3 cup finely chopped fresh flat-leaf parsley
  • 1 teaspoon coarse salt
  • 1 tablespoon olive oil
  • Yogurt Mint Sauce, for serving


  1. In a large bowl, combine all ingredients except oil and yogurt sauce. Mix thoroughly with your hands or a wooden spoon. Form mixture into 1 1/2-inch balls, and flatten into ovals or football shapes, about 1/4 inch thick.

  2. In a large nonstick skillet, heat 1/2 tablespoon oil over medium-high heat. Add half the lamb patties. Cook until first side is golden brown, about 3 minutes; flip patties, and cook 2 minutes more. Transfer to a paper-towel-lined plate.

  3. Wipe skillet with a paper towel; heat the remaining 1/2 tablespoon oil. Repeat process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

Cook's Notes

Kofta can be prepared up to thirty minutes before serving; place patties on a baking sheet, cover with aluminum foil, and keep warm in a 250 degree oven.

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