Making kofta from scratch can seem daunting, until now. This easy-to-read Lamb Kofta recipe will help you have an impressive kofta meal on the table in less time than you think.
The original recipe is from our friends Qaisar and Annie from Cleveland, Ohio. Whenever we visit them, most of our time is spent in or near the kitchen. We all chat while the food is being prepared. I reckon food cooked with love and laughter always tastes so much better. Don’t you?
Yes, there is a longer-than-usual list of spices, but once you have them on hand you will use them again and again. You can use them to make my Madras Beef Curry, Super Easy Slow Cooker Moroccan Beef, Slow Cooker Spiced Beef Cheeks, or Chilli con Carne.
Variations
This kofta recipe is suitable for lamb or chicken. If you use chicken then chicken stock rather than beef stock is more suitable.
If you want it spicier, then use dried chilli powder instead of flakes. This is how Qaisar and my husband like it, however, it is a bit hot for a newbie to spicy food. To reduce the level of spiciness, remove the chilli seeds.
How to serve
I serve this recipe over basmati rice and topped with a good dollop of natural yoghurt, a sprinkle of dried chilli flakes, and a handful of coriander/cilantro leaves.
