Qatari Lamb Kofta – A Dish Worth Celebrating

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Qatari Lamb Kofta Recipe: Grilled Lamb Meatballs Served with Rice and Vegetables

Qatari Lamb Kofta is a flavorful and festive dish featuring spiced grilled lamb meatballs, traditionally served with rice and vegetables. The koftas are deliciously aromatic with Middle Eastern spices, offering a taste of Qatari culture and perfect for special gatherings. Here’s a step-by-step recipe with tips and customization ideas to make it your own!

Ingredients:
For the Lamb Kofta:

1 lb (450g) ground lamb
1 small onion, finely grated
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh cilantro, chopped
1 tbsp fresh mint, chopped (optional for extra freshness)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground allspice
Salt and pepper, to taste
2 tbsp olive oil (for greasing the grill or skillet)
For the Rice and Vegetables:

1 cup basmati or jasmine rice, rinsed
1 1/2 cups water or broth (for added flavor)
Salt, to taste
1 tbsp olive oil or butter
Optional vegetables (such as carrots, bell peppers, zucchini), chopped and sautéed
To Serve:

Fresh parsley or cilantro, for garnish
Optional: lemon wedges or yogurt sauce for added freshness
Step-by-Step Instructions:
1. Prepare the Lamb Kofta Mixture:
In a large mixing bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, cilantro, and mint.
Add the ground cumin, coriander, cinnamon, allspice, salt, and pepper.
Mix the ingredients thoroughly until well combined. For best results, use your hands to ensure the spices are evenly distributed throughout the meat mixture.
2. Shape the Koftas:
Take small portions (about 2 tablespoons) of the mixture and shape them into oval or cylindrical meatballs.
You can also make them into small patties or roll them onto skewers for an authentic touch.
Place the shaped koftas on a tray and refrigerate them for 15–20 minutes. This helps them hold their shape when cooking.
3. Cook the Rice:
While the koftas are chilling, prepare the rice.
In a pot, heat 1 tbsp olive oil or butter over medium heat, then add the rinsed rice and stir for 1–2 minutes.
Add water or broth and a pinch of salt. Bring to a boil, then reduce heat to low and cover with a lid. Cook for 15–18 minutes, or until the rice is tender and fluffy.
4. Grill or Pan-Sear the Koftas:
Preheat your grill or a large skillet over medium-high heat. Lightly grease the grill or skillet with olive oil.
Place the koftas on the grill or skillet and cook for 3–4 minutes on each side until they are browned on the outside and cooked through on the inside.
For a smoky flavor, you can also grill them over an open flame. Ensure the internal temperature reaches 160°F (71°C) for safety.
5. Prepare the Vegetables (Optional):
While the koftas are cooking, sauté your choice of vegetables (carrots, bell peppers, zucchini) in olive oil with a pinch of salt until tender.
For extra flavor, season the vegetables with a dash of cumin or paprika.
6. Assemble the Dish:
Fluff the rice with a fork and spread it on a serving platter.
Arrange the grilled koftas on top of the rice, alongside the sautéed vegetables.
Garnish with fresh parsley or cilantro for color and a hint of freshness.
7. Serve with Optional Sides:
Serve with lemon wedges or a drizzle of yogurt sauce for added flavor and moisture.
If you want extra spice, add a sprinkle of chili flakes or a side of spicy harissa.
Tips & Customization:
Spice Level: For a spicier kick, add 1/4 tsp of red pepper flakes or cayenne pepper to the kofta mixture.
Herb Variations: Swap parsley with dill or basil for a different herb profile.
Serving Ideas: Serve with flatbreads or pita bread instead of rice, or include a side of fresh salad with cucumbers and tomatoes.
Cooking Method: Koftas can also be baked. Preheat the oven to 375°F (190°C) and bake on a parchment-lined sheet for 15–20 minutes, turning halfway.
Garnishes: Top with toasted pine nuts or slivered almonds for an extra layer of flavor and crunch.