Lamb Kofta Sliders
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Credit: Rajeev Patgaonkar, CEC, AAC
National Culinary Review, January/February 2022
From the Chef
“Kofta is a family of meatball dishes found in the Indian subcontinent and in Middle Eastern and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually lamb, mutton, chicken or beef—mixed with spices and/or onions. Koftas in India are usually served cooked in a spicy curry and are eaten with rice or flatbread such as naan or roti. Koftas are also sometimes sprinkled with chaat masala and coriander leaves and served as an appetizer with sliced onions and lime wedges. I like to build my lamb kofta sliders with a tamarind date chutney.”
2 pounds ground lamb
½ pound finely minced yellow or red onions
2 ounces finely minced jalapenos
1 ounce finely minced fresh garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt, to taste
1 teaspoon chili powder
1 tablespoon turmeric powder
½ bunch cilantro, roughly chopped
1 teaspoon garam masala
2 whole eggs (optional)
2 tablespoons oil, plus more as needed
Chopped cilantro and sliced red onion (for garnish)
1. Mix all of the ingredients except for the oil until well combined. Allow the mixture to rest for at least 2 hours or overnight to allow flavors to develop.
2. Scoop the mixture into small balls, roughly 2 to 3 ounces each, using a #20 or #24 ice cream scoop and place the balls on a plate or tray.
3. Heat oil in a large skillet over medium-high heat. Working in batches, add a few balls at a time, flattening them to create sliders. Cook until browned on both sides, about 4 minutes, flipping halfway (sliders can also be cooked on a grill or charbroiler).
4. Arrange seared sliders on a sheet pan lined with parchment paper. Finish cooking to temperature in a 350ºF oven for about 6 to 8 minutes. Serve garnished with chopped cilantro and sliced red onion on a slider bun with other desired condiments.
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