Lamb Kefta

Lamb Kefta

Serves: 4

Prep time: 5 minutes, plus 30 minutes refrigeration

Cook time: 10 minutes

If you’re getting bored with the same ground beef dishes over and over, subbing in lamb, adding some unique spices, and even shaping your meat into a slightly different form are all simple ways to ratchet up the flavor and keep things interesting. These Persian-style sausages, often called kofta, are deeply flavorful and juicy, and taste fantastic with a tahini dressing or hummus. Traditionally, they are skewered and grilled, but we’ve opted to save a step and simply pan-fry them on the stovetop. Get more recipes like this in my latest cookbook, Carnivore-ish.

 lamb kofta


3 tablespoons minced white onions

2 tablespoons minced fresh flat-leaf parsley

2 tablespoons minced fresh mint

3 cloves garlic, minced (about 1 tablespoon)

1 teaspoon fine sea salt

1 teaspoon ground coriander

½ teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

1 pound ground lamb

2 tablespoons (1 ounce) unsalted butter


  1. Toss the minced onions, parsley, mint, garlic, salt, coriander, pepper, and cinnamon together in a medium bowl. Add the ground lamb and mix with your hands until combined. Cover the bowl and refrigerate for 30 minutes.
  2. Divide the meat mixture into 6 portions. Using your hands, form the meat mixture into oblong, sausagelike shapes, 3 to 4 inches long and 2 inches thick.
  3. Melt the butter in a large skillet over medium heat. Add the sausages to the skillet and cook until deep brown on one side, 4 to 5 minutes. Flip carefully with silicone tongs and continue cooking until the meat is cooked through, 3 to 4 minutes longer. Serve hot.


NOTE: Though kefta are most often formed into rounded oblong shapes, there are not hard and fast rules. You can form the meat into patties or meatballs, if you prefer. You can also swap out the ground lamb for ground beef, if you like.

Leave a comment

Please note, comments must be approved before they are published