Chickpea, carrot and cumin lamb koftas

Serves: 10

1250g minced lean lamb
3 small onion, finely grated
3 fresh red chilli, deseeded and finely chopped
30g fresh root ginger, peeled and grated
30g mint leaves, chopped
30g coriander leaves, chopped
250g tinned chickpeas, finely chopped
50g grated carrot
2 tbsp ground cumin
2 tbsp ground coriander
6 garlic cloves crushed
10 tsp melted clarified butter
Squeeze of lemon juice


  1. Mix together the minced lamb, onion, chilli, ginger, herbs, ground spices, garlic, carrot, chickpeas and a large pinch of salt in a bowl.
  2. Divide the mixture into 20 portions and roll each one into a long sausage shape.
  3. Thread each kofta on to a metal or bamboo skewer. Cover and keep in the fridge until you are ready to cook them.
  4. To cook the koftas, heat a griddle pan over a medium heat. Lightly brush the koftas with the clarified butter and cook them for three to four minutes on each side or until 75’C in the centre.
  5. Remove from the pan and set aside to rest for 10 minutes.


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