Last Updated on November 19, 2019 by Chef Mireille
Lamb Kofta Bowl
Lamb Kofta Bowl with smoky Middle Eastern spiced lamb, couscous and an herbaceous salad is a delicious meal for dinnertime – any night of the week!
Kofta are basically the word for meatballs used throughout the Middle East, North Africa, Balkan countries and South Asia.
What I like about kofta when compared to American style meatballs is that it is all meat with no fillers. American style meatballs usually include bread crumbs. These with no fillers are gluten free, so that anyone can enjoy them!
I spiced up these lamb kofta with smoky spices indicative of Moroccan cuisine. If you like Moroccan food, you will love the flavors in my version of Lamb Kofta.
Who else is a Moroccan food fan? You might want to check out some of my other Moroccan recipes!
- Harcha – Semolina Skillet Scones
- Moroccan Tomato Soup
- Ghoriba – Moroccan Almond Cookies
- Moroccan Strawberry Rose Milkshake
- Saffron Chicken
- Moroccan Couscous Salad
- Lamb Soup
- Chickpea Flatbread
Now back to our Lamb Kofta Bowl. To make this dinner in a bowl, you will need some simple couscous and an herbaceous salad to complete the meal. Balanced with the salad, the meal does not feel heavy!
Lamb Kofta Bowl
- 1 lb. ground lamb
- 1 finely chopped onion
- 3 finely chopped garlic cloves
- ½ cup mixed chopped herbs parsley, cilantro, mint
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon red chile powder cayenne pepper
- 2 tablespoons yogurt
- 1 3/4 cups water or chicken broth
- Salt to taste
- 1 1/2 cup couscous
- In a large bowl, combine lamb with the onion, garlic, herbs and spices.
- Add yogurt and mix well until thoroughly combined.
- With wet hands, form into balls about 1 ½” in diameter.
- Place in the refrigerator for 30 minutes.
- Preheat oven to 375 F.
- Line a cookie sheet with parchment paper. Spray with non stick spray.
- Place meatballs on cookie sheet.
- Bake for 20 minutes.
- Flip your kofta over and bake for another 15 minutes.
- Serve with couscous and salad.
- In a large bowl, combine cucumbers, tomatoes, salt, pepper and herbs.
- Mix to combine.
- Add olive oil and lemon juice. Stir to combine.
- Leave to marinate for at least 15 minutes before serving.
- In a saucepan, bring water and salt to a boil.
- Add couscous.
- Turn off heat, cover and wait for 5-10 minutes, until couscous has absorbed the liquid.
- Fluff with a fork.
Ready to make Lamb Kofta Bowl? – I would love to see your pics! Tag me on Instagram @chefmireille #theschizochef with your delicious photos!
SHARE THIS DELICIOUS RECIPE WITH YOUR FOODIE FRIENDS
Do you know anyone else who likes learning about international recipes, culture, history and travel? Start Here to find out how The Schizo Chef can help with your cooking, travel and other needs!Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101