Gluten-Free Lamb Kofta with Rice

Ingredients

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• 1.5 lbs ground lamb
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp ground cumin Shop
• 0.5 tsp ground coriander Shop
• 0.25 tsp cayenne pepper (optional) Shop
• 1.5 cups basmati rice, rinsed Shop
• 2.25 cups water, for the rice

Instructions

1. 1 Bring the rice, 2 1/4 cups water and a pinch of salt to a boil, cover, and cook on low for 15 minutes; rest off the heat, covered, for 10 minutes. Meanwhile, in a medium bowl, gently combine the ground lamb with salt, black pepper, ground cumin, ground coriander, and cayenne pepper (if using). Mix just until incorporated; overmixing can make the kofta tough. Form the mixture into about 16 small, oval-shaped kofta, roughly 2 inches long.
2. 2 Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering. Carefully add the lamb kofta in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the kofta for about 3-4 minutes per side, until they are nicely browned and have developed a flavorful crust.
3. 3 Remove the seared kofta from the skillet and set them aside on a plate. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it.
4. 4 Pour in the GF chicken or vegetable stock and GF tamari, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then stir this slurry into the simmering liquid. Continue to cook, stirring, for about 2-3 minutes, until the sauce has thickened to a glossy consistency.
5. 5 Return the seared lamb kofta to the skillet, nestling them into the thickened sauce. Cover the skillet and let the kofta simmer gently in the sauce for about 15-20 minutes, until the centers reach 160°F (USDA minimum for ground lamb). Serve the lamb kofta hot, spooning the rich sauce over them and over the basmati rice.

Nutrition (per serving)

Tips & Notes

• Mix the lamb only until the spices are combined, as step 1 says. Overworked kofta turn dense.
• Shape all the kofta the same size so they cook evenly in the sauce, and check that the centers reach 160°F.
• Add chopped parsley and grated onion to the lamb for a more traditional kofta flavor.

Common questions