Trim the lamb and discard any connective tissues, nerves or sinew. Leave a small amount of fat.
Cut the meat into small pieces and using a meat grinder, grind the meat. Then grind again with the addition of the tomatoes and the garlic. Finally grind the whole meat mixture a third and final time.
In a large bowl, knead the meat mixture with all of the spices and the pomegranate molasses. Cover and refrigerate for at least half an hour to allow the flavors to develop.
When ready to cook, heat barbecue grill or grill pan to high heat. Divide the meat into 6 equal portions. Shape each portion into a long sausage shape around a long flat skewer and season with salt on each side.
Cook the kofte for 3-4 minutes on each side or until the outside is a beautiful golden brown. Serve the kofte on a bed of rice or on warm thin pita bread.
1 Pound of Lamb (leg or shoulder)
2 Cloves of Garlic
1 Finely Diced Vine Tomato
1 tsp. Pomegranate Molasses
1/4 tsp. Ground Cumin
1/4 tsp. Dried Mint
1/4 tsp. Dried Oregano
1/4 tsp. Paprika
1/8 tsp. Ground Black Pepper
1/8 tsp. Chili Powder
TIPS AND TRICKS
Season the Kofte with salt right before grilling, this will help ensure the meat is evenly seasoned.
Though not traditional, if you don’t have a flat metal skewer you can easily shape the kofte around a butter knife, this will work perfectly instead of a skewer.