Lamb Kofte Stuffed with Spinach, Almonds and Raisins

Lamb Kofte Stuffed with Spinach, Almonds and Raisins
© Lena Staal

Lamb Kofte Stuffed with Spinach, Almonds and Raisins

The subtle spicing, nuts and raisins give this kofte recipe a distinctive Moorish flavour. Rolling, stuffing and slicing transforms this dish into something quite special.

For the kofte

Ingredients (4 servings)
1 kg minced lamb
1 handful parsley, finely chopped
1 large onion, finely chopped
1 pinch(es) salt
1/2 teaspoon(s) ground allspice
black pepper

For the stuffing

Ingredients (4 servings)
100 g blanched almonds
100 g frozen chopped spinach, defrosted
3 spring onions, chopped
2 tablespoon(s) olive oil
2 tablespoon(s) raisins
1 large pinch of ground allspice
black pepper
salt
juice of 1/2 a lemon
1 tablespoon(s) plain flour
  • Heat the oven to 150°C. Spread the almonds for the stuffing on a baking tray and roast for 10 minutes. Leave to cool. 
  • Increase the oven temperature to 180°C.
  • For the kofte, mix the lamb mince in a bowl with the other ingredients and knead vigorously with your hands until well combined. Alternatively, use a blender or food processor, working in batches. The mixture should be smooth.
  • For the filling, roughly chop the roasted almonds and mix well with the other filling ingredients in a bowl.
  • Place a sheet of cling film (about 25 x 30cm) on the work surface, brush with a little olive oil and flatten half of the mince on top, preferably with the help of a second sheet of cling film.
  • Remove the top sheet of cling film and spread half of the filling over the mince mixture leaving a 2cm border around the edges. Carefully roll into a compact cylinder with the help of the cling film. Repeat the process with the remaining mince and filling. 
  • Transfer both rolls to an oiled roasting tin, brush with olive oil and roast for 30–40 minutes until the kofte are brown all over.
  • Let rest for at least 10 minutes before cutting cut into finger-thick slices.
  • Serve with blanched cabbage leaves tossed in butter and grilled peppers, if you like.

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