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Lamb Koftas

This recipe is from our founder chef, Sylvain Jamois. Lamb Koftas are so incredibly tasty – give this a try!


Serves 4

2 small onions

1 small bunch of parsley

1 small bunch of mint, leaves only

750g lamb shoulder, finely minced

50g toasted pine nuts, roughly chopped

1½ tsp ground cinnamon

1½ tsp ground allspice

½ tsp grated nutmeg

1½ tsp black pepper

1½ tsp salt

Oil, to grease


  1. Grate the onions, and squeeze out most of the liquid through a sieve. Put in a large bowl.
  2. Finely chop the parsley and mint, and add.
  3. Mix in the meat, pine nuts, spices and salt until thoroughly combined.
  4. Shape into fingers, patties, meatballs or around flat skewers, cover and chill for at least an hour, or up to 12 if you can.
  5. Heat a frying pan, griddle or barbecue greased with a little oil.
  6. Cook the kebabs until golden brown on all sides, and cooked through to your liking.
  7. Eat immediately with flatbreads and yoghurt.

Photo by Joe Woodhouse Photography

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