Lamb koftas

By Drum Digital
19 August 2015

Ras el hanout is a Moroccan spice blend that adds fragrance to meat dishes.

Serves: 6

Preparation: 10 min

Chilling: 45 min

Cooking: 15 min

Ras el hanout spice mix

5 ml (1 t) cumin

5 ml (1 t) ground ginger

5 ml (1 t) turmeric

5 ml (1 t) salt

pinch of sugar

pinch of pepper

2,5 ml (½ t) cinnamon

2,5 ml (½ t) ground coriander


800 g lamb mince

10 pitted green olives, finely chopped

handful parsley, chopped

15 ml (1 T) ras el hanout

15 ml (1 T) vegetable oil

yoghurt, to serve (optional)


2 cucumbers

10 black olives

30 ml (2 T) balsamic vinegar

3 spring onions

extra virgin olive oil

half a lemon

black pepper to taste

5 sprigs fresh mint

1 fresh chilli, chopped

Preheat the oven to 200 °C and grease a baking tray.

1 Ras el hanout: In a small bowl, combine all the ingredients for the spice mix.

2 In a large mixing bowl combine the lamb mince, olives, parsley and ras el hanout. Place in the fridge for 30 minutes to rest.

3 Divide the meat into equal-size balls and shape around a long skewer. Chill for 15 minutes. Transfer the koftas to the oven and cook for 15 minutes or until browned and cooked.

3 Salad: In a mixing bowl, combine all the ingredients for the salad and chill. Serve the warm koftas with the salad and yoghurt.

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