Why I Love Adding Apricot Glaze to Lamb Koftas
Sweetness has a way of softening spice, and apricots do that beautifully with lamb. I first tasted apricot-glazed koftas during Ramadan in Marrakesh, where the sweetness balanced out the smoke and heat of the skewers. It was unexpected yet familiar, almost like the pairing of lamb with mint sauce back in Britain. The sticky glaze caramelises over the fire, creating a glossy finish that clings to the meat.
For more recipes and cooking tips that explore this style of food, have a look at my complete African lamb koftas guide.
The Magic of Fruit and Meat Together
Apricots have been used in North African cooking for centuries, often simmered into tagines with lamb. Their natural sugar complements the savoury notes, while their acidity keeps the dish balanced. When brushed over koftas, they form a glaze that turns sticky and golden under heat, adding both flavour and texture.
If you enjoy experimenting with flavour pairings, my spice blends and seasonings guide offers more ways to customise koftas.
Ingredients for African Lamb Koftas with Apricot Glaze
- 500 g lamb mince (20% fat)
- 1 small onion, grated and squeezed of liquid
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp smoked paprika
- 1 tsp sea salt
- ½ tsp black pepper
For the Apricot Glaze
- 100 g apricot jam
- 1 tbsp lemon juice
- 1 tsp harissa paste (optional, for heat)
- 1 tbsp olive oil
How to Cook African Lamb Koftas with Apricot Glaze
Combine lamb mince with onion, garlic, spices, salt, and pepper. Shape tightly around skewers and chill for 30 minutes. Heat the grill or barbecue until very hot. Cook koftas for 6 minutes, turning occasionally.
Meanwhile, warm the apricot jam with lemon juice, harissa (if using), and olive oil until smooth. Brush generously over the koftas and continue cooking for 2–3 minutes, turning until sticky and caramelised. Serve immediately with extra glaze on the side.
Cooking Technique Explained: Creating a Proper Glaze
The trick to glazing is timing. If you brush too early, the sugars in the apricot jam will burn before the lamb is cooked. Apply the glaze once the koftas are nearly done, then finish over high heat to caramelise. This method also works with other fruit bases — dates or pomegranate molasses give a different but equally rich finish. For smoky char without burning, check my grilling guide for lamb koftas.
What to Serve with Apricot Glazed Koftas
These skewers love contrast. A sharp tomato and cucumber salad balances the sweetness. Couscous with roasted vegetables makes a colourful base, and a cooling garlic yoghurt dip ties it all together.
Wine and Beer Pairings for Apricot Glazed Koftas
For wine, a lightly chilled Grenache rosé brings berry notes that match the sweetness of the glaze. A Chenin Blanc from South Africa is another fine pairing, offering stone fruit flavours that echo the apricot while cutting through the lamb.
For beer, a Belgian blonde ale with subtle sweetness complements the glaze. A fruity pale ale, especially one brewed with citrus hops, also works wonderfully with the caramelised edges.
FAQs about Apricot Glazed Lamb Koftas
Can I use dried apricots instead of jam?
Yes, simmer dried apricots with water and blend into a puree for a homemade glaze. For extra spice, stir in a little harissa, like I do in my spiced koftas with harissa.
Will the glaze make the koftas burn?
Not if applied at the right time. Always glaze towards the end of cooking to avoid burning. My baking vs grilling guide has tips for heat control.
Can I make the glaze ahead of time?
Yes, prepare and store in the fridge for up to a week. Warm before brushing onto koftas.
What other fruits can I use?
Pomegranate molasses, fig jam, or quince paste all work beautifully in place of apricot.
Tips for Success with Apricot Glazed Koftas
Choose a jam without too much added sugar, as natural fruit flavour gives a cleaner glaze. Brush lightly at first, then build layers as the koftas finish cooking. Always serve extra glaze on the side so diners can adjust the sweetness.
Storage and Reheating Apricot Glazed Koftas
Store in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 180°C oven for 10 minutes. Brush with a little fresh glaze before serving.
African Lamb Koftas with Apricot Glaze
Ingredients
- 500 g Lamb mince 20% for the best results and flavour
- 1 Onion grated and squeezed of liquid
- 2 cloves Garlic crushed
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- ½ tsp Ground cinnamon
- ½ tsp Smoked paprika
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
For the apricot glaze
- 100 g Apricot Jam
- 1 tbsp Lemon juice
- 1 tsp Harissa paste optional for heat
- 1 tbsp Olive oil extra virgin
Instructions
- Combine lamb mince with onion, garlic, spices, salt, and pepper. Shape tightly around skewers and chill for 30 minutes. Heat the grill or barbecue until very hot. Cook koftas for 6 minutes, turning occasionally.
- Meanwhile, warm the apricot jam with lemon juice, harissa (if using), and olive oil until smooth. Brush generously over the koftas and continue cooking for 2–3 minutes, turning until sticky and caramelised. Serve immediately with extra glaze on the side.