Armenian Lamb Kofta with Pomegranate Glaze
Flavorful lamb kofta (meatballs) seasoned with aromatic spices and fresh herbs, pan-fried to perfection and finished with a tangy-sweet pomegranate glaze. This dish offers a delightful balance of savory and tart notes.
🧂 Ingredients
- 500 g Ground lamb
- 1 medium Yellow onion, very finely chopped
- 2 Garlic cloves, finely chopped
- 1 tbsp Fresh mint, coarsely chopped
- 0.5 tsp Ground allspice
- 0.5 tsp Cayenne pepper
- 0.5 tsp Ground nutmeg
- to taste Salt
- to taste Black pepper
- 3 tbsp Pomegranate molasses
- 2 tbsp Olive oil, for frying
👨🍳 Instructions
- 1
Prepare the kofta mixture: In a medium bowl, combine the ground lamb, finely chopped onion, minced garlic, chopped mint, allspice, cayenne pepper, nutmeg, salt, and black pepper. Mix thoroughly with your hands until well combined. Be careful not to overmix.
💡 Tip: Using your hands ensures the ingredients are evenly distributed. Dampen your hands slightly to prevent sticking. - 2
Shape the kofta: Divide the meat mixture into 10-12 equal portions. Roll each portion into a long patty or oval shape, about 3 inches long and an inch thick. They will shrink slightly during cooking.
💡 Tip: Consistency in size will ensure even cooking. - 3
Cook the kofta: Heat olive oil in a large skillet or frying pan over medium heat. Add the kofta patties in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes, turning occasionally, until browned and cooked through.
💡 Tip: Cook in batches to ensure proper browning rather than steaming. - 4
Make the glaze: In the last 2-3 minutes of cooking, brush the kofta with pomegranate molasses. Continue to cook, turning the kofta to coat them evenly and allow the glaze to caramelize slightly.
💡 Tip: The pomegranate molasses will thicken and become sticky as it heats. - 5
Serve: Remove the kofta from the pan. Serve hot, drizzled with any remaining glaze from the pan. This dish is excellent served with rice, bulgur wheat, or a fresh salad.
💡 Tip: Garnish with fresh mint or parsley for added freshness.
💡 Pro Tips
- ✓For a less rich flavor, you can mix the ground lamb with an equal amount of ground beef or veal.
- ✓If you don't have pomegranate molasses, you can reduce pomegranate juice with a little sugar and lemon juice to create a similar glaze.
- ✓Ensure the onion is very finely chopped or grated to avoid large pieces in the kofta.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chopped walnuts to the kofta mixture for added texture.
- Serve with a side of tahini sauce or a garlic yogurt dip.
- Grill the kofta instead of pan-frying for a smoky flavor.