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Emirates Food Channel

Lamb Kofta

Chef Saud Al Matrooshi
Executive Sous Chef
The only thing I like better than talking about food is cooking it




  • Mix all the kofta mixture ingredients (820 g boneless mutton leg, 55 g sanitized Arabic parsley, 9 g salt, 1 g white pepper powder, 110 g chopped red onion, 3 g sweet Arabic pepper powder and 2 g cinnamon powder) and form into 100 g patties.
  • Arrange the patties on a tray and top with tomato slices and sauce.
  • Roast in preheated oven at 190°C for 12 minutes.

  • Heat a pan with oil (30 g), and sauté onion (40 g) and garlic (20 g).
  • Add tomato paste (40 g) and spices (7 g salt, 1 g white pepper powder, 1 g cinnamon powder and 2 g all spice powder), turn the heat down, and cover the pan for several minutes, stirring the onion and garlic mixture occasionally.
  • Add the tinned chopped tomatoes (80 g), stir, and leave to cook for two minutes.
  • Add the chicken stock and water (1 l), and bring to boil.
  • Let simmer for 10 minutes, and then thicken with starch (15 g) if required.