April 3, 2023

American Lamb Kofta Meatballs and Green Chutney




Marinated American lamb chops with rosemary & garlic on a plate


  • 5 pounds ground American Lamb
  • 2 cups minced shallots
  • 1 cup minced fresh flat leaf parsley
  • 1/4 cup minced fresh cilantro
  • 3 tablespoons minced fresh garlic
  • 2 tablespoons ground cumin, toasted
  • 2 tablespoons grated or minced fresh ginger
  • 1-1/2 tablespoons kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon black pepper, ground
  • 1 tablespoon ground coriander, toasted
  • 1-1/2 teaspoons cayenne
  • Green Chutney (recipe follows)
  • 100 small wooden skewers, soaked

Green Chutney (makes 2 cups)

  • 3 cups chopped fresh cilantro
  • 1/2 cup shredded coconut
  • 1/2 cup fresh mint leaves, chopped
  • 1-1/2 jalapeños, seeded and chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon honey or agave nectar
  • Kosher salt, as needed
  • 1/2 cup water, or as needed


In a food processor, add shallots, parsley, cilantro, garlic, cumin, ginger, salt, cinnamon, pepper, coriander and cayenne; pulse to puree.  In a large bowl, mix herb and spice ingredients with lamb.  Scoop meatballs with #40 scoop, roll into ball and place on parchment-lined sheet tray.  Place a soaked wooden skewer into each meatball.  Bake meatballs at 350°F, approximately 10 to 15 minutes.  Serve each meatball immediately atop Green Chutney spooned onto serving platter if passed, or with Green Chutney in a bowl on the side placed on a buffet or station.

For the Green Chutney: In a blender, combine cilantro, coconut, mint, jalapeño, lemon juice, ginger and salt; blend to a smooth paste.  Use water as needed to adjust consistency.


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