Lamb Koftas

The Best Method to Make Lamb Koftas

by trusting-benz
Lamb Koftas

Lamb Koftas

These flavor-packed lamb koftas are brilliantly served in pitta bread for a light meal, or with chips or wedges for a more substantial meal. They can be cooked directly from the freezer, so are great to have on hand for those days when you’ve forgotten to get something out to defrost the evening before.





KCAL: 254

Ingredients :

  • 500g lean lamb mince
  • 2 tsp frozen chopped garlic
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp frozen chopped parsley
  • 1 tsp dried mint
  • low-calorie cooking spray
  • salt and freshly ground pepper

How to Make Lamb Koftas

Lighter Serve: Wholemeal pitta bread with salad and hummus

Family Serve: Skin-On Chips, salad, and hummus

  1. Put the lamb, garlic, cumin, coriander, parsley, and mint in a large mixing bowl and season with a generous grinding of salt and pepper.
  2. Using your hands, bring all of the ingredients together until well combined, then divide the mixture into 8 equal-sized balls. You can leave the koftas as ball shapes or squeeze them into slightly flattened sausage shapes, depending on your preference.


Spray a griddle or frying pan with low-calorie cooking spray and place over medium heat. Once hot, add the koftas and cook, turning regularly, for around 8 minutes, until cooked all the way through.


Lay the uncooked koftas on a lined baking tray and transfer them to the freezer for an hour to allow them to firm up. Transfer the part-frozen koftas to a large, labeled freezer bag and freeze flat for up to 3 months.


These can be defrosted overnight in the fridge or cooked straight from the freezer. If defrosted, cook as described in the To Cook section left. If cooking from frozen, cook the koftas in the same way but increase the cooking time to 16 minutes and place the pan over low heat at the start of cooking, gradually turning the heat up to medium as the koftas start to cook. Ensure the koftas are piping hot all the way through before serving.

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