Gluten-Free Lamb Kofta with Rice
By the Gluten Free Recipes team ·
Tender, spiced lamb kofta are pan-seared to a beautiful golden-brown, then simmered in a savory, aromatic sauce. This dish offers a delightful balance of rich lamb flavor and fragrant spices, perfect served over fluffy rice for a satisfying gluten-free meal.
At a glance: This easy dinner recipe yields 4 servings in about 40 minutes (10 min prep, 30 min cook). It uses 11 ingredients — including ground lamb, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lamb Kofta with Rice: When preparing this dinner recipe, ensure all ingredients, especially stock and tamari, are certified gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, especially if you handle gluten-containing ingredients regularly In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Lamb Kofta with Rice: This recipe is naturally gluten-free, relying on naturally gluten-free ingredients like lamb and cornstarch. Always ensure your stock and tamari are certified gluten-free.
Ingredients
- 1.5 lbs ground lamb
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.25 tsp cayenne pepper (optional)
Instructions
- 1
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
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
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
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
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, or until they are cooked through and tender. Serve the lamb kofta hot, spooning the rich sauce over them and alongside fluffy cooked rice or your favorite gluten-free grain.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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