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lam kofta with rice and shirazi salad

Juicy Lamb Kofta

  • Author: Jane
  • Total Time: 25-30 minutes
  • Yield: 7-8 kofta 1x


ground lamb patties spiced with cumin, cinnamon and black pepper


  • 1 lb ground lamb
  • 1 egg
  • 1 small yellow onion (grated)
  • 1/4 cup chopped parsley + cilantro (approximately a handful of each, without stems)
  • 1 lime (zested + juiced)
  • 2 cloves garlic (minced or grated)
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground black pepper
  • 3/4 tsp kosher salt (*use 1/2 tsp if sensitive to salt*)
  • neutral oil, for cooking


  1. Combine all of the ingredients listed above. If you are making this mixture in advance, you can let it sit in the fridge for a few hours or even overnight. If you are making it to be eaten right away, just move onto the next step.
  2. Allow the meat to rest on the counter for 30 minutes (so that it's not so cold) before you begin the cooking process.
  3. Shape the patties as you wish, using slightly less than 1/4 cup of meat mixture per kofta. I shaped them into oblong disks by making logs and then tapering the edges. You could also make regular patties, just don't make them too thin! You want a fairly thick center to prevent drying out.
  4. Once you are ready to cook, warm a cast-iron plan on the stove. Turn the heat to high and let the pan get REALLY hot. Once it's very hot, add a tablespoon of neutral oil, then turn the heat down to medium.
  5. Add the kofta to the pan (they probably won't fit at once) and cook on a medium-high heat for 5-7 minutes per side, depending on how well you like your meat cooked. We went with 5 minutes per side, which resulted in a little bit of pink left in the middle. If you prefer your meat completely well-done, you'll need to cook it for ~7 minutes per side. Since the meat is ground, you can usually tell how cooked it is by pressing it with your finger. If it has a lot of give, it's still raw in the middle.
  6. After the first 5-7 minutes, flip the kofta. Your pan should be very well lubricated from the lamb fat. If for some reason it's not, add a bit more neutral oil. Cook the kofta on the second side for another few minutes, then remove once it's nice and brown. Place it on a cooling rack or on a plate lined with paper towels to absorb any extra grease.
  7. Serve kofta alongside rice and salad for a complete and delicious meal!


This recipe makes about 8 kofta. 2 kofta are enough for 1 person with salad, rice, and other sides! If you're feeding 4 very hungry people, and/or you want leftovers, make double!

  • Prep Time: 15 minutes
  • Cook Time: 10-14 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Middle Eastern

Keywords: lamb, lamb kofta, middle eastern cooking, lebanese food, turkish food