Curried Lamb Kofta with Tomato Broth Recipe | Rumi Spice

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Curried Lamb Kofta

For the lamb kofta:

  • 1 lb. ground lamb
  • 1 lb. ground beef
  • 1 lg. sweet onion (about 1 cup), finely chopped
  • 1⁄2 cup chopped cilantro (substitute parsley if sensitive to cilantro)
  • 2 Tbsp. Rumi Spice Afghan Curry Braise
  • 1 Tbsp. Kosher salt
  • 2 Tbsp. sunflower, canola or vegetable oil

For the tomato broth:

  • 1 can of diced tomatoes (28oz.)
  • 1 small sweet onion (about 1⁄3 cup), finely chopped
  • 1 Tbsp. Rumi Spice Paella Blend
  • 1 tsp. garlic powder
  • 1 tsp. Kosher salt
  • 2 oz. fresh feta cheese, crumbled (optional)

4 pita breads, lightly toasted (optional) 

Chopped cilantro or parsley (optional)

  1. In a medium bowl, mix the lamb kofta ingredients - including the Rumi Spice Afghan Curry Braise seasoning - until ingredients are evenly distributed.  Using your hands, form long, thick patties, similar to sausage (but without casings). There should be enough meat for about 20 koftas.
  2. In a large skillet (with no extra oil) over high heat, sear the kofta patties until they are crispy on all sides. Remove koftas from the skillet and set aside. 
  3. Lower the heat to medium low, and begin to build the tomato broth by adding the diced onions, kosher salt, garlic powder and Rumi Spice Paella Blend seasoning. Let the onions cook down, then add the diced tomatoes, and let simmer on medium-low heat for about 15 minutes. Return the kofta patties to the tomato broth for the last five minutes to cook through.
  4. Lightly toast pita bread, spoon koftas and broth into shallow bowls and top with crumbled feta cheese and chopped cilantro or parsley.

Rumi Tip: If you can’t find ground lamb at the local supermarket, butcher or farmer’s market, you can substitute ground beef. It won’t be exactly the same, but this recipe also works with ground beef, pork or chicken.

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  • NC_Andy, that’s great! Glad you loved it. Post pictures on Facebook or instagram if you have it and tag us!

    Rumi Spice
  • Delicious recipe! I di a couple of changes for my company, I changed the cilantro to 90% flat leaf parsley and 10% mint, and subbed about a quarter of the onions with shallots. It was excellent, everyone loved it!


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