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Spicy Lamb Kofta Meatballs
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Spicy Lamb Kofta Meatballs
A Thermomix-blended spice paste worked into minced lamb at reverse speed so seasoning disperses evenly without pureeing the meat. Pan-fry or grill for a charred finish the bowl cannot deliver.
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Essentials
Ingredients
- 1 brown onion, quartered
- 4 garlic cloves
- 15 g fresh ginger, peeled
- handful fresh coriander leaves and stems
- handful fresh mint leaves
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp chilli flakes
- 1 tsp sea salt
- 500 g lamb mince
- 15 g olive oil, plus extra for frying
Method
Preparation
- 1 Add onion, garlic, ginger, coriander, and mint to mixing bowl. Chop 6 sec/speed 7. Scrape down.6s / sp7
- 2 Add cumin, ground coriander, smoked paprika, chilli flakes, and salt. Mix 3 sec/speed 4.3s / sp4
- 3 Add lamb mince and olive oil. Blend 30 sec/reverse speed 3, the paste should disperse evenly through the meat without pureeing it. Stop at 30 seconds; any longer risks a paste-like texture.
- 4 Tip mixture onto a board. With damp hands, shape into 16 elongated meatballs around 40 g each.
- 5 Heat extra oil in a frying pan over medium-high heat. Cook kofta 6-8 min, turning every 90 seconds, until browned on all sides and cooked through. (Bowl cooking cannot produce the crust kofta needs, this step happens in a pan or on a grill.)
- 6 Serve with flatbread, yoghurt, and a squeeze of lemon.
Notes
Tips
- The 30-second reverse-speed-3 blending is the whole trick, forward speeds or longer times give a dense, sausage-like texture.
- Refrigerate the shaped kofta for 20 min before frying; they hold their shape better when cold.
- Equally good grilled over charcoal for 6 min total, turning halfway.