These lamb kebabs are called kofta kebabs. Unlike Greek lamb gyros, the patties are pan-fried instead of grilled. I mixed the lamb with garam masala, ginger garlic paste, chiles, ground almonds and bread, which gives the kebabs a denser texture. The finished dish is very refreshing, served with roasted vegetable couscous or pita bread and hummus.
As I think I’ve told you, lamb is probably one of my favorite meats, but I don’t cook it very often because of the high cholesterol. If you’re serving lamb for a party, I would advise you to season the meat well with lots of spices to cover the strong, distinct smell that some people might not like.
1. Info for Lamb Kebab Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 14
- Calories: unavailable
2. Ingredients for Lamb Kebab Recipe
- 3 pounds boneless lamb shoulder
- 2-½ teaspoons cayenne pepper
- 2 teaspoons papaya paste (see tips)
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 6 tablespoons
- ¼ cup plain yogurt
- 6 tablespoons canola oil, as needed
- ½ teaspoon black pepper
- 1-¼ teaspoons salt
- 6 tablespoons ground almonds, roasted and ground into a fine paste
- 1 cup bread, crust removed and cubed
- ¼ cup fresh mint leaves, chopped
- ¼ cup cilantro, chopped
- Trim the lamb of all visible fat, cut into 1-½” cubes and place the meat and bread in a meat grinder (I used a Kitchenaid meat grinder attachment but you could use a food processor if you don’t have one).
- In a bowl, combine the lamb, yogurt, papaya paste, ginger garlic paste, paprika, garam masala and red chili powder. Drizzle with 2 tablespoons of oil. Marinate the meat for at least an hour.
- Preparing the kebab mixture: Add almonds, caramelized onions, mint and cilantro to the lamb mixture. Season with salt and pepper.
- Checking the seasoning: In a small pan, heat about 1 teaspoon of canola oil. Add about 1 to 2 tablespoons of the lamb mixture. Cook for about 2 minutes. Taste the meat. Adjust seasoning with more salt and pepper if necessary.
- Grease disposable gloves with oil (just as you would for Indian cutlets). Form 14 round thick patties and place them on a tray, lined with parchment paper. Chill them in the freezer for 30 minutes (this step will make the cooking of the patties much easier).
- Remove the patties from the freezer. Brush the patties with a little oil and cook them right from the freezer.
- Using a large flat non-stick griddle pan, heat 3 tablespoons of oil and pan-fry the kofta kebabs until there is a nicely browned crust; flip them and brown the other side as well, for a total of 3-4 minutes per side.
- Serve immediately with sliced jalapeños, fresh mint and cilantro, fresh julienned ginger and lemon slices on the side.
- Bon appétit!