Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 pound of ground lamb, 1/2 finely grated yellow onion, 2 minced garlic cloves, 1/4 cup finely chopped fresh mint leaves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper, mixing until well incorporated.

2. 2

   Form the lamb mixture into 8-10 elongated kofta shapes, each about 3 inches long and 1 inch thick, ensuring they are uniform in size for even cooking.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, then carefully place the kofta into the hot pan, ensuring not to overcrowd it.

4. 4

   Sear the kofta for 3-4 minutes on each side, turning occasionally, until they are browned on all surfaces and cooked through to an internal temperature of 160°F (71°C).

5. 5

   While the kofta is searing, prepare the glaze by warming 2 tablespoons of pomegranate molasses in a small saucepan over low heat.

6. 6

   Once the kofta is cooked, carefully remove them from the pan and brush generously with the warmed pomegranate molasses, then garnish with 1/4 cup of fresh pomegranate arils before serving immediately.