Welcome back to Shop & Chop, the blog series that brings you quick and delicious recipes using high-quality ingredients from Butchers-Sundries. Our goal is simple: to help busy food lovers create flavourful dishes without a fuss. In today's recipe, we will be taking a culinary detour to North Africa with Spicy Moroccan Lamb Koftas. Smokey, herby, and full of warming spices that make them perfect for the grill or a hearty midweek meal.
Ingredients:
A fragrant blend of cumin, cinnamon, ginger, apricot, mint, and more. Perfect for bringing bold Moroccan flavours directly into your lamb mixture
Combines fresh mint and parsley with rusk and seasoning to infuse your lamb with aromatic, herbal brightness—an ideal Mediterranean companion to the spice mix.
This ready-to-use glaze, rich in cumin, turmeric, cardamom, cinnamon, ginger, and finished with zesty orange notes, is perfect for brushing on koftas before or after cooking to amplify their Moroccan character.
Additional Ingredients:
- 500g Minced lamb
- 1 Small onion, finely chopped
- 2 Cloves garlic, minced
- 2 tbsp Olive oil
- Fresh Coriander or parsley, for garnish
Preparation Steps:
- In a bowl, mix 500 g minced lamb with 2 tbsp Moroccan Burger Mix and 2 tbsp Butchers Classic Lamb & Mint Sausage Mix, along with onion, garlic, and olive oil. Stir until well blended
- Divide the mix into 6–8 portions and roll into sausage-shaped koftas (~10 cm long). Chill for 15 minutes to help retain shape
- Heat a griddle or skillet with a little oil over medium-high heat. Cook the Koftas for about 4 minutes per side until charred and cooked through
- Brush each Kofta generously with MRC Moroccan Glaze in the final minute of cooking, letting the glaze caramelise
- Garnish with fresh coriander or parsley. Ideal with warm pita, tzatziki or yoghurt sauce, cucumber salad, and pickled onions
Cooking Tips:
- For extra juiciness, mix in a handful of breadcrumbs or grated zucchini
- Grill outdoors for added smokiness and char flavour
Serving Suggestions:
- As wraps: Serve in warmed pita with tzatziki or yoghurt mint sauce
- Mezze platter: Pair with hummus, olives, grilled veg, and flatbread for sharing
- Rice bowl: Serve over barley or rice with mixed greens and preserved lemon dressing
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