Lamb for Easter? Of course.

Lamb for Easter? Of course.

Kofta is a family of foods consisting of ground up or minced meat, seasoned and made into meatballs, patties and/or meatloaf.  Kofta recipes can be found originating from the Middle East to Southern Asia and while 85% of the recipes I’ve come across are meat focused, there are a handful of Indian recipes that substitute paneer, potato or starchy plantain to be vegetarian.  The protein used can be beef, lamb, pork, mutton, poultry and/or blend.  I love the flavor of good clean lamb, but pork’s ability to take on flavor is unmatched, and the gamey taste of lamb can turn people off.  I like to use a blend of lamb and pork.  This way I get the strong clean flavors I want of the lamb and spices but can easily please a hesitant crowd.

We then we eat this with Raita (recipe below),  a cucumber-yogurt sauce that dances with the spiced lamb on your palate and creates a subtle tingle of love and harmony in your soul.


Lamb Kofta with Raita

Yield: 4 servings


1 1/4lbs ground lamb

Lamb, TiltMN

The lamb before the grill

1lb ground pork

1/2c packed Fresh basil, medium chop

1 lemon, zested and zest chopped fine

1t cinnamon, ground

1t black pepper, ground

1t cumin, ground

1t clove, ground

2T onion powder

2T garlic powder

2 eggs, lightly beaten

1/2c breadcrumbs

2t salt



Preheat grill, fire up coals or warm oven at 450f.  (these are best grilled over charcoal or wood)

In a non reactive mixing bowl or kitchen aid mixer combine meats, spices, salt, zest, eggs and then breadcrumbs.  Mix until spices are fully incorporated and spread evenly through the mixture.  Then fold in basil.

It would be good to let this mixture sit for 1-2hrs in the refrigerator to help the flavors bloom before cooking.  You don’t want it to sit too long otherwise the salt will begin to cook the meat.

Once the desired time has passed, form a meat log over skewers, meatballs, or patties.  Place these on the grill with direct high heat and cook for 4-5mins on each side, or until cooked to medium well.  Be sure to be gentle, until the meat is cooked it can be a little fragile and fall off the skewer.

Serve on or off the skewer while still warm with my herb fresh Coriander Raita.


Coriander Raita


Lamb, TiltMN

Coriander raita

1pt full fat Greek yogurt

4ea garlic cloves, finely minced

1bu cilantro, chopped

1ea medium tomato, concasse

1bu mint, chopped

2T coriander, toasted and ground

2t cumin, toasted and ground

1ea English cucumber, diced, but seeds removed

1ea lime, juice and zest

TT salt



Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes. Then place all ingredients with the salted cucumbers into bowl and fold together.

Season with salt.  Taste. Does it need more salt? Can you taste all of the ingredients?

Eat with lamb, chicken, naan, pita or whatever your little heart desires.

Store refrigerated in an air tight container for up to 3 days.

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Lamb for Easter? Of course.