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Recipe Instructions

Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches.

Arrange on a platter to serve.

Recipe Ingredient

500g lamb mince

1 red onion, finely chopped

125.00 ml firmly packed fresh continental parsley leaves

3 garlic cloves, crushed

2.50 gm ground cumin

1 tsp ground coriander

1.25 gm ground cinnamon

22.20 gm tomato paste

35g (1/2 cup) fresh breadcrumbs (made from day-old bread)

1 egg, lightly whisked

Salt & freshly ground black pepper

75g (1/2 cup) plain flour

36.40 gm olive oil

Recipe Cuisine

Lebanese, middle eastern, turkish

Cook Time


Prep Time


Total Time



68.63 calories

20.2 grams fat

7.3 grams saturated fat

12.5 grams carbohydrates

1.1 grams sugar

13.2 grams protein

66.3 milligrams cholesterol

178.9 milligrams sodium


Recipe Category



Meat, main, bake, healthy, middle eastern, mince, lamb, family friendly, budget friendly, meatballs, lunch, dinner, weeknights, greek, traditional, comfort food, child-friendly, easy, simple, everyday, turkish, lebanese, spring, low carb, low sodium, low kilojoule, low sugar, egg allergy, gluten allergy, sesame allergy, soy allergy, wheat allergy


The mix of spices in this lamb kofta recipe is what makes it really special.

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