Lamb kyufta
2 servings
30 minutes
Lamb kofta is a juicy and aromatic dish from Turkish cuisine that has roots in the rich traditions of Eastern cooking. Historically, kofta was popular among nomadic peoples as meat mixed with spices preserved well and remained nutritious. In this recipe, lamb mince is combined with cumin, thyme, paprika, and cayenne pepper to create a rich flavor with a hint of spiciness. Lemon zest adds fresh citrus notes while frying in olive oil gives an appetizing crust. Kofta pairs perfectly with traditional sides like flatbreads, fresh vegetables, or yogurt sauce. This dish delights not only with its taste but also with its simplicity of preparation, allowing one to enjoy authentic Eastern aromas in a home setting.
1
Roast the cumin in a pan and grind it in a mortar with a pinch of coarse salt.
- Cumin seeds (jeera): 1 tablespoon
- Salt: to taste
2
Grate the zest of 1 lemon finely.
- Lemon: 1 piece
3
In a bowl, mix lamb mince, cumin, cayenne pepper (can be replaced with ground chili), paprika, and finely grated zest of 1 lemon. Salt and pepper to taste.
- Minced lamb: 400 g
- Cumin seeds (jeera): 1 tablespoon
- Cayenne pepper: 0.5 teaspoon
- Sweet paprika: 1 teaspoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
4
Knead well and shape 4 not very thick patties.
5
Place them on a large plate and refrigerate for 15 minutes. This allows the fat to bind the meat again. You can use wooden skewers for the kebabs.
6
Heat olive oil in a pan.
- Olive oil: 2 tablespoons
7
Place the meatballs and reduce the heat to medium, frying and turning occasionally for about 10 minutes until cooked.
8
Transfer to a kitchen towel to dry.