Name: Lamb Kofta with Pea Tabbouleh
Yield: Serves 4
Ingredients: Handful of coriander (cilantro), finely chopped; A few mint sprigs, leaves picked and chopped; Half a bunch of parsley, finely chopped; 275 g (9½ oz) frozen peas; 3 tablespoons olive oil; 175 g (6 oz) medium bulgur wheat; ½ teaspoon chilli powder (optional); ½ teaspoon ground turmeric; 350 ml (12 fl oz) vegetable or chicken stock; ½ teaspoon ground coriander; 1 garlic clove, crushed or finely grated (shredded); 500 g (1 lb 2 oz) minced (ground) lamb; Yogurt, to serve (see tip); ½ cucumber, finely chopped; ½ teaspoon ground cumin; Zest and juice of ½ lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

There’s something very comforting about kofta. I think it’s the combination of the fatty lamb and the warming spices. Serving them alongside the pea tabbouleh allows for a simple side that provides a little colour for the otherwise quite brown kofta.

Ingredients

For the Kofta

500 g (1 lb 2 oz) minced (ground) lamb
½

Main course

Method

Combine the minced (ground) lamb, ground spices, chilli powder, garlic and coriander in a bowl and mix everything really well. It helps to squeeze it with your fingers to get everything nicely mixed together. Divide into 4 large or 8 small sausage shapes and chill.

Heat 2 tablespoons of the

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Ingredients

For the Kofta

Method

Part of