Lamb Kofta with Lemon Cream
Juicy lamb kofta kebabs with lots of fresh herbs, warm spices, a bit of heat, and a bit sweetness and texture from currants and almonds.
Servings: 4
Ingredients
- 1 lb ground lamb
- 2 cloves garlic minced
- 2 tbsp minced fresh mint
- 2 tbsp minced fresh parsley
- 2 tbsp currants or chopped raisins
- 2 tbsp finely chopped almonds
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp ground coriander
- ½ tsp cinnamon
- ¼ tsp cayenne
- ⅛ tsp freshly ground black pepper
- 2 tbsp olive oil
- Pita bread to serve
For lemon cream:
- ½ cup sour cream
- 1 lemon zest and juice
- 1 tsp coarse salt
Suggested accompaniments, optional:
- fresh mint leaves
- chopped tomatoes
- fresh parsley leaves
- lemon wedges
- sliced radishes
- pickled peppers or other vegetables
Instructions
- Stir all kofta ingredients except olive oil together in a large bowl, gently pressing with your hands until well combined. Wet your hands and form mixture into 2" oblong meatballs.
- Heat olive oil in a large skillet over medium-high heat; add kofta and cook without moving, until well-browned - they'll release easily when ready to flip. Brown on all sides, then reduce heat to medium-low until no longer pink inside.
- Meanwhile, whisk together all ingredients for the lemon cream. Serve kofta with pita bread, lemon cream, and desired accompaniments.