Why I Love Cooking Spiced African Lamb Koftas with Harissa
Harissa has always fascinated me. It’s fiery but layered, carrying smoke, sweetness, and heat in a single spoonful. When mixed into lamb koftas, it brings the meat alive with a depth that feels distinctly North African. I first tried this version at a street stall in a London street market, where the cook brushed the skewers with a glossy harissa glaze as they sizzled over charcoal. The combination of spice and smokiness made such an impression that I had to bring it home.
If you’d like to see how this recipe fits into the bigger picture, I’ve gathered everything, from sauces to sides, in my complete African lamb koftas guide.
The Bold Flavour Harissa Brings to Koftas
These koftas are for those who enjoy spice without losing balance. Harissa provides more than just heat — it has roasted red peppers, garlic, and caraway seeds, giving the lamb both kick and complexity. I like to add a little extra cumin and coriander to round out the flavours and balance the chilli.
If you’re curious about the different types of harissa and how to make your own at home, I’ve shared my guide on harissa sauce for lamb koftas, which explains how to adjust the heat to your taste.
Ingredients for Spiced African Lamb Koftas with Harissa
- 500 g lamb mince (20% fat recommended)
- 2 tbsp harissa paste (plus extra for glazing)
- 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
- 1 tbsp olive oil
How to Cook Spiced African Lamb Koftas with Harissa
Combine the lamb mince with onion, garlic, spices, and harissa paste. The mixture should be firm but pliable. Shape tightly around skewers, pressing with your hand to prevent cracks. Chill the skewers for 30 minutes to firm up before cooking.
To grill, preheat your barbecue or grill pan until very hot. Cook the skewers for 8–10 minutes, brushing with a little more harissa paste mixed with olive oil as they cook. Turn regularly to achieve even charring. For baking, place the skewers on a lined tray and cook at 200°C (fan 180°C) for 15–18 minutes.
Cooking Technique Explained: Balancing Heat with Fat
Harissa is powerful, so it needs the fat in lamb to mellow it. Too little fat, and the koftas taste dry and harsh; too much, and they risk falling apart. The sweet spot is lamb mince with about 20% fat. Pressing the mixture firmly onto the skewers helps prevent it breaking during cooking. For more practical advice on cooking methods, see my comparison of baking vs grilling lamb koftas.
What to Serve with Spiced African Lamb Koftas with Harissa
These koftas are best enjoyed with cooling sides to balance the spice. A tomato and cucumber salad brings freshness, while grilled aubergine adds smoky depth. Warm pita or flatbreads are essential for scooping up the juices.
Wine and Beer Pairings for Spiced African Lamb Koftas with Harissa
The spice in these koftas pairs well with bold reds. A Côtes du Rhône has enough body and spice to mirror the harissa, while a South African Shiraz balances fruitiness with smoky undertones.
For beer, try a malty amber ale, which softens the chilli’s sharpness. A crisp pilsner also works beautifully, cleansing the palate between bites.
FAQs about Spiced African Lamb Koftas with Harissa
Is harissa very spicy?
It depends on the brand. Some blends are mild and smoky, while others are fiery. Adjust to taste or make your own using my harissa sauce guide.
Can I use beef instead of lamb?
Yes, beef mince works, though it won’t have the same richness. If you prefer, try lamb with chickpeas, like in my baked lamb koftas with chickpeas.
What’s the best way to stop them drying out?
Don’t overcook them. Grill until just charred on the outside but still moist inside. For more control, see my guide on grilling lamb koftas.
Can I prepare these ahead of time?
Yes, shape the koftas and chill overnight. Brush with harissa oil just before cooking.
Tips for Success with Spiced African Lamb Koftas with Harissa
Use harissa sparingly at first, then add more as you adjust to your heat tolerance. Always chill the shaped koftas before cooking so they hold together. A hot grill or oven is essential to lock in the juices while building flavour.
Storage and Reheating Spiced African Lamb Koftas with Harissa
Store in an airtight container in the fridge for up to 3 days. To reheat, place in a 180°C oven for 8 minutes, or pan-fry gently with a splash of water. Avoid microwaving, as it makes the lamb tough.
Spiced African Lamb Koftas with Harissa
Ingredients
- 500 g Lamb mince 20% fat for the best results and flavour
- 2 tbsp Harissa Paste plus extra for glazing
- 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
- 1 tbsp Olive oil extra virgin
Instructions
- Combine the lamb mince with onion, garlic, spices, and harissa paste. The mixture should be firm but pliable. Shape tightly around skewers, pressing with your hand to prevent cracks. Chill the skewers for 30 minutes to firm up before cooking.
- To grill, preheat your barbecue or grill pan until very hot. Cook the skewers for 8–10 minutes, brushing with a little more harissa paste mixed with olive oil as they cook. Turn regularly to achieve even charring. For baking, place the skewers on a lined tray and cook at 200°C (fan 180°C) for 15–18 minutes.