Skillet Lamb Kofta

This Iranian-inspired main is the perfect dish for when you want something like kabab koobideh but don’t have the patience to fire up the grill. Lightly spiced and easy to put together, this lamb kofta kabab comes together in under an hour. It reminds me of kabab maytabaiyee, a skillet kabab dish that mimics the grilled version but without that charcoal kiss.

Use a light hand with the pomegranate molasses: too much and the koftas won’t hold their shape when heated. And a word about kofta versus kabab: in Persian, kabab refers to grilled meat dishes and kofta refers to meatballs. So this is sort of both. This dish isn’t traditional, but rather an amalgamation of distinctly Iranian spices and ingredients.

Skillet lamb kofta

1 1/2 pounds ground lamb

1/2 cup chopped mint
2 tablespoons pomegranate molasses

2 tablespoons paprika

3 tablespoons grated onion

2 garlic cloves, finely 
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil

1. Combine lamb, mint, pomegranate molasses, paprika, onion, garlic, salt, and pepper in a large bowl; mix well. Using clean hands, shape lamb mixture into 1 1/2-inch-thick oval patties. Refrigerate until chilled, about 30 minutes.

2. Heat a nonstick skillet over medium-high and add olive oil. Add patties to the pan and cook until golden brown and cooked through, about 5-8 minutes, turning every few minutes for even cooking. Transfer to a platter and serve with yogurt alongside rice or flatbread.

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