Lamb Kofte with Yogurt Sauce and Muhammara
Juicy, spiced lamb kofte meets creamy yogurt sauce and velvety muhammara in this Middle Eastern-inspired recipe that’s bursting with vibrant flavors and textures. The ground lamb is seasoned with aromatic spices like cumin, coriander, and cinnamon, then shaped into skewers and grilled to perfection for a slightly smoky char. Paired with a cooling yogurt-tahini sauce and a rich, nutty muhammara made from roasted red peppers, toasted walnuts, and pomegranate molasses, this dish delivers a perfect balance of savory, tangy, and sweet. Perfect for a dinner party centerpiece or a cozy weeknight meal, these lamb kofte are easy to prepare yet utterly impressive. Serve alongside warm flatbreads or a crisp salad for a complete and satisfying experience.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium, finely grated Onion
- 3 minced Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons, finely chopped Parsley
- 1 cup Plain yogurt
- 1 tablespoon Lemon juice
- 0.5 small, finely grated Cucumber
- 1 tablespoon Tahini
- 0.5 cup, toasted Walnuts
- 2 medium, roasted and peeled Red bell pepper
- 3 tablespoons Breadcrumbs
- 1 tablespoon Pomegranate molasses
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
Instructions
In a large mixing bowl, combine ground lamb, grated onion, garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, and parsley. Mix thoroughly until well combined.
Divide the mixture into 8 equal portions and shape each into oval patties or cylindrical shapes around skewers if available. Refrigerate for 20 minutes to firm up.
Meanwhile, prepare the yogurt sauce by combining yogurt, lemon juice, grated cucumber, tahini, and a pinch of salt in a small bowl. Mix well and set aside in the refrigerator.
For the muhammara, place the toasted walnuts, roasted red bell peppers, breadcrumbs, pomegranate molasses, olive oil, smoked paprika, and a pinch of salt in a food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Heat a grill pan or outdoor grill to medium-high heat. Brush the kofte lightly with olive oil and cook for 4–5 minutes per side, or until fully cooked through and slightly charred.
To serve, spread a generous spoonful of muhammara on a plate, place the lamb kofte on top, and drizzle with the yogurt sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.2 g | 253% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 5137 mg | 223% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 63.0 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1988 mg | 153% | |
| Iron | 5378.0 mg | 29878% | |
| Potassium | 3789 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
