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Spiced Lamb Kofta with Pine Nuts

Excellent with good Tomato Sauce (q.v.) or in Pitta Bread with crisp lettuce. Lemon wedges, or a Mint Raita (chopped fresh mint in yoghurt) makes another excellent accompaniment.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


For 24 small patties:

450gr/1 lb Minced Fresh Lamb

1 large Onion, peeled and finely-chopped

2 medium cloves of Garlic, peeled & finely-chopped

2 teaspoons (10ml) Ground Cumin

1 tablespoon Chopped fresh Parsley or Coriander

1 teaspoon Cayenne Pepper

2 medium Eggs, lightly beaten

2 tablespoons Pine Nuts, dry-fried for 1-2 minutes until they're golden brown

1 tablespoon (15ml) Seedless optional)

2 tablespoons (30ml) Fresh Breadcrumbs

2 tablespoons (30ml) Flour

Salt & freshly-ground Black Pepper

Plus: A little extra flour for rolling

Vegetable oil for frying

Lemon Wedges (optional)


1. Mix all the ingredients together and form into balls, then roll in the extra flour, shaking off an excess.

2. Flatten them slightly, then fry them in very hot oil without disturbing them, for 2 minutes on each side. If you fiddle they tend to break-up.


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