Spiced Lamb Kofta
Ingredients
- 600 gGround lamb (fresh)
- 1 pcOnion (very finely minced)
- 2 pcGarlic (pressed)
- 20 gFlat-leaf parsley (chopped)
- 10 gMint fresh (chopped)
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 0.5 tspCinnamon powder
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspExtra virgin olive oil
- 1 tspSumac
Method
Minced meat skewers charred by the flame, keeping a juicy and tender center. The warm aroma of cumin and cinnamon blends with finely chopped fresh herbs.
- 1
Finely chop the onion so it integrates into the meat without large chunks. Press the garlic. Finely chop the flat-leaf parsley and mint with a knife, without crushing them, to preserve their green color and fragrance.
- 2
In a mixing bowl, combine the ground lamb with the onions, garlic, herbs, sumac, and all the spices. Knead the mixture by hand for a few minutes: the texture should become slightly sticky, a sign that the proteins are binding.
- 3
Divide the meat into eight portions. Shape into elongated cylinders around wooden or metal skewers. Squeeze the meat with your palm so it holds well during cooking.
- 4
Heat the olive oil in a cast-iron skillet or on a very hot grill. Sear the keftas for 2 to 3 minutes per side. The crust should be brown and crispy, while the inside should remain soft under finger pressure.
Frequently asked questions
How do you get this dish right?
- Do not compress the meat too much when shaping; it should stay airy to retain its juices.
- If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning on the grill.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat gently in a pan to avoid drying out the center.
