No mortar and pestle required. A fragrant spice paste comes together in seconds, then blends with freshly ground lamb for juicy, flavor-packed koftas. Just roll and sizzle, then serve with pickled cabbage, tabbouleh, and a dollop of yogurt for a bold, vibrant feast.
40 mins total time
40 mins active time
Easy
Makes 8
Ingredients
Measurements:
1½ lb trimmed lamb rump or lamb shoulder
cut into 1-inch pieces
1 yellow onion
peeled and quartered
3 cloves garlic
peeled
1½ tsp ground coriander
1½ tsp ground cumin
¾ tsp ground allspice
¼ tsp ground cinnamon
1½ tsp grated lemon zest
½ tsp crushed red pepper flakes
optional
¾ tsp kosher salt
½ tsp ground black pepper
2 tbsp olive oil
To serve
Essential Pickled Cabbage
Couscous Tabbouleh
Greek-style yogurt
Flatbread
Instructions
1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add half the lamb and process until evenly ground. Transfer to a mixing bowl and repeat with the remaining lamb.
2Add the onion, garlic, spices, zest, pepper flakes, salt and black pepper to the processor bowl and process to form a paste, scraping down the side occasionally. Return the lamb to the processor with the spice paste and process until just combined.
3Divide the lamb mixture into 8 equal portions. Form each portion into a sausage shape, approximately 4-inches long. Lightly brush with the oil.
4Heat a grill pan or barbecue on high heat. Cook the koftas, in batches, until browned all over and just cooked through.
5Serve kofta with pickled cabbage, tabbouleh, yogurt and flat bread, if desired.