Lamb Kofta with Cashew Crema

Charred chile-spiced lamb kofta inspired by green chorizo, paired with a creamy lime-spiked cashew sauce.

Why You'll Love Lamb Kofta with Cashew Crema

This lamb kofta gets its color and heat from charred poblano and serrano blended into the meat with roasted garlic, toasted whole spices, and parsley. It's baked, then finished with a lime and tajin cashew crema for a cool, tangy contrast.

Tips and Tricks

• Test before you commit: Cook a few mini patties first so you can tweak the seasoning before baking the full batch.
• Char your chiles: Directly over the stove flame works best-just be sure to turn them regularly until evenly blistered.
• Soak your cashews: A quick boil-and-steep works in a pinch, but overnight soaking will give the smoothest crema.

Variations

Want to switch it up while keeping the spirit of the dish alive? Here are a few flavor-forward variations worth exploring:

• Make it vegetarian: Sub ground lamb for mashed chickpeas and bulgur for a falafel-style kofta.
• Try a tahini crema: Swap cashews for tahini and adjust water to desired consistency for a nutty variation.
• Spice it up: Add a second serrano or even a habanero for a fiery version if you like serious heat.

Substitutions

Whether you're out of an ingredient or adjusting to dietary needs, these swaps can keep you on track without sacrificing flavor:

• Poblano chile: Substitute with green bell pepper and a pinch of smoked paprika if needed.
• Sherry vinegar: Use red wine vinegar or apple cider vinegar in a pinch.
• Cashews: Blanched almonds or sunflower seeds can work for a nut-free or budget-friendly version of the crema.

Best Served With

• Warm flatbreads or pita to scoop up every bit of crema
• Grilled or roasted seasonal vegetables
• Chilled cucumber and mint salad
• Lime wedges and extra tajin for table garnish

How to Store Leftovers

• Store leftover kofta in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven or flash in a hot skillet for a crispy finish.
• Cashew crema can be stored in a sealed container for 3-5 days-just give it a stir and a fresh squeeze of lime before serving again.

Common Questions

Lamb Kofta with Cashew Crema

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Charred chile-spiced lamb kofta inspired by green chorizo, paired with a creamy lime-spiked cashew sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: Mediterranean-Inspired, Middle Eastern

Calories: 2272

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the lamb:

• 1 lb lamb ground
• ¼ cup panko breadcrumbs
• 1 teaspoon black peppercorns whole
• 1 tablespoon coriander seeds whole
• ⅛ teaspoon cumin seeds whole
• ½ teaspoon dried oregano preferably Mexican
• 1 dried bay leaf
• 4 whole cloves
• 8 small garlic cloves or 4 large, unpeeled
• 1 serrano chile
• 1 poblano chile
• ¼ cup sherry vinegar
• 1 cup parsley leaves roughly chopped
• 1 tablespoon kosher salt
• 1 tablespoon mint finely chopped (for garnish)

For the cashew crema:

• 1 cup raw cashews
• 1 garlic clove coarsely chopped
• 1 tablespoon extra virgin olive oil
• ½ cup water
• ½ teaspoon kosher salt
• ¼ teaspoon tajin
• Squeeze of lime to taste

Equipment

• Cast iron skillet
• Tongs
• Mixing Bowls
• Slotted spoon or spider
• Small pot
• Blender or food processor
• Baking sheet with foil
• Spice grinder or mortar & pestle

Method

 

1. Place the ground lamb in a large bowl.
2. Heat a cast iron skillet over medium heat for 5 minutes. Toast peppercorns, coriander, cumin, oregano, bay leaf, and cloves until fragrant, about 15 seconds. Transfer to a grinder or mortar and grind finely. Add to lamb.
3. Return skillet to high heat for 5 minutes. Char the garlic cloves, serrano, and poblano until softened and blackened in spots (about 6-12 minutes).
4. Peel garlic, de-stem and de-seed chiles, and remove charred skin from poblano.
5. In a blender, purée roasted garlic, chiles, vinegar, parsley, and salt until smooth. Add to lamb mixture with panko breadcrumbs.
6. Mix everything with (gloved) hands until fully combined.
7. Preheat oven to 350°F. Roll a 1.5-inch tester ball and sear in a skillet with oil. Taste and adjust seasoning as needed.
8. Once happy with seasoning, roll the rest of the kofta and place on an oiled, foiled baking sheet.
9. Bake for 30-40 minutes until cooked through.
10. Optional: Flash fry the meatballs in 350-375°F oil for 30-60 seconds for extra crisp.
11. For the crema, soak cashews in hot water for 20 minutes. Drain and blend with garlic, olive oil, water, salt, tajin, and lime juice until smooth.
12. To plate: spoon crema onto a plate, add 3-4 kofta, garnish with mint and tajin.

Nutrition

Calories: 2272kcalCarbohydrates: 68gProtein: 105gFat: 180gSaturated Fat: 59gPolyunsaturated Fat: 21gMonounsaturated Fat: 86gCholesterol: 331mgSodium: 8588mgPotassium: 2647mgFiber: 13gSugar: 12gVitamin A: 5798IUVitamin C: 183mgCalcium: 336mgIron: 23mg

Notes

Storage: The kofta keep in an airtight container in the fridge for up to 3 days, or freeze cooked and cooled for about 2 months; reheat in the oven to keep the crust from going soft. The cashew crema keeps separately in the fridge for 4-5 days, stir well before serving since it will thicken as it chills.

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