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Three browned meatballs sit on a layer of creamy white sauce, garnished with chopped fresh herbs.

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Mediterranean-Inspired, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

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. You'll know they're ready when they're light amber and the bubbling quiets.
  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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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