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Lamb Kofta with Pea Tabbouleh

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Frozen Peas Cookbook: 100 Everyday Recipes for the Most Versatile Ingredient in Your Freezer

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

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

Part of