Lamb kofta recipe by Mandy Sacher

Soul food: Lamb Kofta Recipe

In Features, Nourish, Stories by Nicole Fuge

by Mandy Sacher, paediatric nutritionist, mum and author of Wholesome Child: Complete Nutrition Guide and Cookbook

This gluten-free, nut-free and dairy-free lamb kofta recipe is perfect for children as the koftas are high in zinc, protein and iron.

Combining the lamb mince with the naturally sweet flavours of dates and carrots make them more kid-friendly (and nutritious) and the small sausage shapes make them easily picked up by little hands. The mix of spices combined with the sweet flavour of dates really makes this dish special.

Cooking time: 35 minutes

Serves: 6-8

// Ingredients
  • 1 leek (150g), finely sliced
  • 1 medium-sized carrot, peeled and grated
  • 2 Medjool dates, pitted
  • 1 garlic clove, crushed
  • 500g minced lamb
  • 1 egg (optional)
  • 1 tsp ground cinnamon
  • ¼ tsp ground cumin
  • Sea salt and pepper, to taste
  • Olive oil, macadamia nut oil or coconut oil for frying (if macadamia nut oil is used this recipe is no longer nut-free)
// Method
  1. Place leek, carrot, dates and garlic in a food processor and blend until smooth.
  2. In a big bowl, combine the minced lamb with egg, spices and processed vegetables.
  3. Using your hands, shape the mixture into mini kofta shapes.
  4. Heat oil in a medium-sized frying pan and cook koftas in batches for 3-5 mins on each side or until cooked through.

Serving and storing leftovers: Serve immediately. Store in an airtight container in the fridge for up to three days or freeze for up to four months.

Tip: Replace the lamb mince with beef mince. Serve with tzatziki dip or tomato sauce and sweet potato wedges.

You might also like: Winter Warmer: Lentil and sweet potato curry recipe, Soul Food: Sweet potato and almond butter brownies, and Soul Food: Supercharged bolognaise.