African Lamb Koftas with Apricot Glaze

These lamb koftas are brushed with apricot jam and lemon, then grilled until golden and sticky. Inspired by Moroccan tagines where fruit balances savoury spice, they bring sweet and savoury together. Best served with couscous or spiced rice for a complete meal.

Course Main Course

Cuisine African

Keyword BBQ, bbq dinner, bbq lamb, grilled lamb, Lamb, lamb kofta

Prep Time 10

Cook Time 10

Chilling time 30

Servings Servings

Calories 386

Author Spooning & Forking

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.

Nutrition