This keto ground lamb kofta recipe is so easy to make. Lamb koftas are a kind of exotic meatball in a slightly different shape! The rich flavor of lamb suits this dish and you will also add a variety of spices and seasonings.
So, what is lamb kofta made of exactly? Well, the main ingredient is of course the lamb. And then you also have onion, garlic and spices in there.
You don’t need flour, egg or another binder. Instead, chilling the kofta patties in the refrigerator for 15 minutes before cooking means they’ll hold together perfectly.
Also, sometimes these are made on skewers so they’re easier to turn on the grill. I pan-fried mine so I didn’t need them.
Lamb Kofta Recipe: What to Serve With Koftas
Wrap them in a wrap or add them to a bun. Creamy garlic sauce or tzatziki is amazing, and maybe some sliced tomatoes too. Couscous salad is also great.
If you’re having them as a snack, they’re good without the bread. Just add a little sauce if you like. Oh, and if you’re wondering about the word, kofta comes from the Urdu language.
Can You Make Koftas with Beef or Pork?
Yes, absolutely. In some cultures, beef isn’t eaten, and the same applies to pork. But you can use either of those if you prefer it.
You could even use ground chicken or turkey but the koftas might be a little dry if you use such a lean protein.
As well as changing the kind of meat in the lamb kofta recipe, you can also tweak the ingredients and seasonings. If you’re making a more Indian than Middle Eastern version, a dollop of warm korma sauce on top is really good. You can also add spice or hot sauce if you like.Print
Keto Ground Lamb Kofta Recipe
Juicy, richly flavored and utterly delicious, this easy lamb kofta recipe makes a great dinner. This version was designed with keto in mind, so you won’t find any breadcrumbs in there. Enjoy these with sauce, pita bread and sliced salad veggies.
Koftas are popular all over the Indian subcontinent including the Middle East, Balkans, Central Asia, and also northern Africa. They’re enjoyed in Greece, India, Pakistan, Albania, Iran, Afghanistan, Georgia, Bulgaria, Azerbaijan, Morocco, Turkey, and Romania.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Main Dish
- 1 pound (450g) ground lamb (lamb mince)
- 3 tablespoons cilantro (fresh coriander)
- 2 minced garlic cloves (or garlic powder)
- 1 teaspoon minced ginger (or a pinch of dried)
- 2 tablespoons minced onion or shallot (or onion powder)
- Pinch each of oregano, dried coriander and cumin
- Salt and black pepper, to taste
- Oil, for frying
- Mix all the ingredients together in a bowl using your hands.
- Divide the mixture into 8 pieces and roll each one into a ball.
- Squeeze them so they’re elongated and about 1/2-inch (1.5cm) thick.
- Arrange them on a plate and cover with foil, plastic wrap or another plate.
- Refrigerate for 15 minutes.
- Heat a good splash of oil in a skillet.
- Add the lamb koftas and cook them for about 5 minutes per side.
- Cut into one to check for doneness (no pink remaining) or use a meat thermometer to see whether they are 160 degrees F in the center.
- Prefer to air fry this lamb kofta recipe? They’ll take about 12 minutes at 375 degrees F (180 degrees C).
- Something tangy like sheep’s cheese or feta really goes well with this lamb kofta recipe.
- Feel free to tweak the ingredients – I added a pinch of mild curry powder because I was out of cumin (well I wasn’t – I found it later in the wrong place in the pantry, but never mind!)
- Serving Size: 2 koftas
- Calories: 527
- Sugar: 0g
- Sodium: 320mg
- Fat: 44.9g
- Carbohydrates: 0.6g
- Fiber: 0.4g
- Protein: 28.3g
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