Lamb Kofta — Middle Eastern Spiced Lamb Meatballs in Tallow

Ingredients

• 600g (1.3 lb) ground lamb
• 1 small onion, very finely grated (squeeze out excess moisture)
• 3 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp ground allspice
• ½ tsp cayenne pepper
• 3 tbsp fresh flat-leaf parsley, minced
• 1 tsp sea salt
• 2 tbsp beef tallow (if pan-frying) or melted tallow for basting (if grilling)
• Tahini sauce: 100ml tahini, juice of 1 lemon, 60ml water, 1 garlic clove (minced), salt
• Flatbread, sliced tomato, and fresh herbs to serve

Method

1. Combine the ground lamb with the grated onion, garlic, all spices, parsley, and salt. Knead the mixture with your hands for 2-3 minutes until it becomes sticky and holds together. This activates the proteins.
2. Wet your hands. Form the mixture into sausage shapes around flat metal skewers, pressing firmly. Alternatively, form into elongated patties for pan-frying.
3. To pan-fry: heat the tallow in a skillet over medium-high heat. Cook the kofta for 3-4 minutes per side until cooked through with a good crust.
4. To grill: brush with melted tallow. Grill over high heat for 3-4 minutes per side.
5. Make the tahini sauce: whisk together the tahini, lemon juice, and water. It will seize up, then loosen as you keep whisking. Add the garlic and season with salt.
6. Serve the kofta in warm flatbread with tahini sauce, sliced tomato, and fresh herbs.

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