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RS 12,500 RS 11,500

Lamb koftas grilled over the EZ Turbo Charcoal Stove gives an extra smoky flavour that is exotic.

You will need:

  • 600g minced lamb
  • 1 medium onion finely chopped
  • 1 tbsp garlic powder
  • 1/2 tsp chilli flakes
  • 2 tsp cumin powder
  • 1 tsp fennel powder
  • 1 tsp cinnamon powder
  • 2 tsp paprika powder
  • 2 tsp sumac powder
  • 2 tsp sugar
  • 1 tsp lemon or lime zest
  • 4 dried apricots or dates finely chopped
  • 1 cup coarsely chopped mint and coriander leaves
  • 1/3 cup breadcrumbs or panko soaked in 1tbsp of milk
  • Salt and pepper to taste
  • 1 tbsp vegetable oil
  • Extra oil for brushing the koftas
  • 4 long skewers

For garnishing

  • Mint and coriander leaves, coarsely chopped

How to prepare:

  • Soak bamboo skewers in water for 15-minutes, prior to use.
  • Combine minced lamb and onions with the spices, sugar, lemon zest, apricots, mint and coriander leaves, biscuit powder, salt, pepper and the 1 tbsp of oil in a bowl until thoroughly mixed.
  • Refrigerate the lamb mixture for 20-minutes to marinate and firm up.
  • Divide lamb mixture to 4 equal parts and shape in to palm size circular patties.
  • Mold each patty on to the skewers by using your fingers to shape (like a torpedo) along the skewer, evenly as possible.
  • Refrigerate the lamb skewers for 20-minutes.
  • Prepare the grill on the Stove by brushing oil on the cold grill grates. Wipe off excess oil and heat the grill on high heat until it smokes and oil is burnt off.
  • Brush the lamb koftas with oil and place on the hot grill.
  • Rotate the skewers every 30 seconds or so to avoid sticking to the grill.
  • Cook through and brown evenly (add extra oil if required) (internal 760 C). 
  • Rest the lamb with/without the skewer on a platter covered with aluminum foil to avoid drying out.
  • Garnish with fresh herbs.
  • Serve with pita bread and beetroot hummus or sides of your choice. ENJOY!

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