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Lamb Koftas

Servings: 12-15 skewers

These are impossibly easy to make and everyone loves them. Quick too! You can also blend lamb and beef if preferable.

Ingredients: 

  • 2 lbs ground lamb (freshly ground – ask your butcher, pastured) 

  • 2 eggs (organic, pastured)

  • 2 good sized onions, finely chopped.  (A small chop is very important for this step.)

  • 4-6 cloves garlic, crushed.  (We’re big fans of more is more here..)

  • 2 tsp cumin (ensure the spices are as fresh as can be)

  • 2-3 tsp of turmeric (We like going a little heavier on this one)

  • 4 tsp ground coriander 

  • ½ ounce of finely chopped fresh coriander

  • 1 lemon (juice and zest)

  • course sea salt

  • freshly ground pepper 

  • 12-15 wooden skewers

Directions: 

Everything goes into one mixing bowl together:

  • Meat

  • Onions

  • Eggs

  • Everything else

Don’t be afraid to salt these.  

Mix well. It’s easier to do this at room temperature.  

Start to shape them like you would a meatball, but think longer and much more oval. You have to skewer them, so you need some thickness (3/4 of an inch thick and 6 inches long is a good guide)

Skewer the koftas. Leave enough space on the skewer to hold and flip them while braaiing.

Get your braai hot. Place skewers on the braai, but don’t crowd them. Leave enough space for the heat and smoke to float around them. Do not braai too many at once, as lamb fat can make it too smokey if you are not careful.

Now, the most important part. DO NOT FLIP until the first side is firm. Don’t be in a rush. Pour a glass of Braai Cabernet and relax. If you try to flip them too early the meat will stick to the braai and tear off the skewer.

When it’s firming up and ready (you can always pull up one side gently to see if it happily flips or sticks) flip it. From here it’s fast as the kofta is two thirds done. Test for doneness by gently pressing on it. If it’s too soft and not done it could rip. Too hard and you overcooked your lamb. Go slow. It’s a journey. You can always cook one first, just to see how it goes and to get the timing right. By taking this route you also get a hot one to eat alongside your awesome Braai Cab while the others cook.