Stuffed lamb koftas with pine nuts and herbs

Stuffed lamb koftas with pine nuts and herbs add crunch and fragrance to spiced lamb mince. This Middle Eastern recipe is ideal for impressing guests with flavour and texture.

Course Main Course

Cuisine Middle Eastern

Keyword 30 minute meal, grilled lamb, kofta, Lamb

Prep Time 10

Cook Time 20

Servings Servings

Calories 502

Author Spooning & Forking

Ingredients

For the koftas

500 g Lamb mince
1 Onion grated
2 cloves Garlic minced
1 tbsp Ground cumin
1 tbso Ground coriander
1 tsp Ground cinnamon
1 tsp Smoked paprika
2 tbsp Fresh Parsley chopped
1 tsp Salt
½ tsp Black pepper freshly ground

For the filling

60 g Pine nuts
1 small Onion finely diced
2 tbsp Fresh Parsley chopped
1 tbsp Fresh mint chopped
1 tbsp Olive oil
1 pinch Salt

Instructions

Start by toasting the pine nuts in a dry pan until golden, then set aside. In the same pan, sauté the diced onion in olive oil until soft and lightly browned. Mix with pine nuts, parsley, mint and a pinch of salt to create the filling.
Combine lamb mince with grated onion, garlic, cumin, coriander, cinnamon, paprika, parsley, salt and pepper. Take a portion of the lamb mixture, flatten it in your hand, place a spoonful of filling in the middle, then wrap the meat around to seal. Shape into oval koftas and chill for 30 minutes.
Cook the koftas on a hot grill or in a 200°C oven for 18–20 minutes, turning once. They should be browned on the outside with the filling hot in the centre. Rest for a few minutes before serving so the juices settle.

Nutrition