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Lamb Kofta

Recipe by Dania of london, GB

This recipe is preferably done with a meat grinder, however is possible without

Ingredients non vegetarian 4 servings

    • 350 g boneless lamb (or extra fine mince)
    • 3/4 cup parsley
    • 2 medium onions
    • 1 tsp salt
    • 2 tsp baharat (or similar)
    • 1/4 tsp  cinnamon (optional)
    • 1/4 tsp cardamom powder (optional)
    • 1/4 tsp ginger (optional)
    • 1 tbsp olive oil
    • 2 medium potatoes
    • cooking oil
    • 1/3 cup sesame paste (tahina)
    • 2 medium lemons, juice of
    • 1 cup water
    • arabic bread or cooked medium grain rice


    1. Grind meat, parsley and onions in the meat grinder using the finest disk.
    2. Alternatively finely dice parsley and onion.
    3. Add salt, spices (besides baharat you are free to use your usual spices) and olive oil.
    4. Mold into finger shapes and place into a large pan (such as a large skillet) so that they cover the whole pan.
    5. Slice potato and fry until lightly golden on each side.
    6. Arrange on top of the kofta (or fill up the gaps if there are any).
    7. Mix tahina and lemon juice together well until it forms a smooth paste.
    8. Slowly add the water while stirring to keep the mixture smooth.
    9. Pour sauce over kofta.
    10. If it does not cover, mix some water with a bit of tahini, stir into smooth paste and add so that the sauce reaches the top of the potato (if you are making the version with rice it will need slightly more water).
    11. Cook on the stove with lid on at a low-medium heat until the water has boil away to form a semi-thick sauce in the bottom of the pan (about 3/4hr – 1 hr).
    12. Brown under grill.
    13. Eat with Arabic bread.
    14. Alternatively, cook until the water has reduced to make a sauce and serve either in bowls with rice or over rice.