Kofta-Spiced Lamb Mince with Peas

This kofta-spiced lamb mince with peas is a warm, saucy, family-style lamb dish made with mince, tomato, garlic, onion, peas, and gentle kofta spices. It has all the comfort of kofta without the shaping, and is made to be spooned from a bowl at the table.

This carries all the warmth of kofta with none of the shaping, the lamb simply cooked down with onion, garlic and tomato until rich and saucy. The same warm spices run through it, cumin and coriander and a little cinnamon, with peas stirred in near the end so they stay sweet and bright against the deep tomato base. A spoonful of lemon and a handful of parsley lift it just before serving. It belongs in a serving bowl in the middle of the table, with bread and yoghurt and salad alongside and everyone helping themselves.

Prep: 10 min · Cook: 20 min · Serves: 4 · Cuisine: Mediterranean · Category: Lamb

Ingredients

Kofta-Spiced Lamb Mince with Peas

• 1 tablespoon olive oil
• 1 brown onion, finely diced
• 3 garlic cloves, finely chopped or crushed
• 500g lamb mince
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon dried oregano
• ½ teaspoon salt, plus extra to taste
• ¼ teaspoon black pepper
• 2 tablespoons tomato paste
• 1 cup passata or crushed tomatoes
• ½ cup chicken stock, beef stock, or water
• 1 cup frozen peas
• 1 tablespoon lemon juice
• ¼ cup chopped fresh parsley
• Extra olive oil, optional, to finish

Method

1. Heat the olive oil in a large frying pan over medium heat.
2. Add the onion and cook for 5–6 minutes, stirring often, until softened.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Add the lamb mince and cook for 6–8 minutes, breaking it up with a wooden spoon, until browned.
5. Add the cumin, coriander, paprika, cinnamon, oregano, salt, and pepper. Stir well and cook for 1 minute to warm the spices through.
6. Add the tomato paste and stir it through the lamb. Cook for 2 minutes, allowing it to deepen slightly.
7. Pour in the passata and stock. Stir well, then reduce the heat to medium-low.
8. Simmer for 10–12 minutes, stirring occasionally, until the lamb is saucy and rich.
9. Stir in the frozen peas and cook for 3–4 minutes, until tender.
10. Add the lemon juice and parsley. Taste and adjust the salt if needed.
11. Spoon into a warm serving bowl. Finish with a little extra parsley and a small drizzle of olive oil if desired.
12. Serve at the table with Greek-style salad, Simple Yoghurt Sauce, lemon wedges, and warm Turkish bread.

Serving Suggestion

Bring this to the table as part of a shared spread. Serve it alongside Lamb Kofta and a Simple Yoghurt Sauce, with a bowl of Greek Style Salad with Feta, Olives & Garlic and warm Turkish bread rolls. It can also be spooned over rice for a more filling meal.

Storage Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or stock if needed. This freezes well for up to 2 months. Cool completely before freezing, then thaw overnight in the fridge and reheat until hot through.

Notes

Let the lamb brown properly before adding the spices. The colour on the meat gives the finished dish more depth.

Stir the peas in near the end so they stay sweet and bright rather than dull and soft.

If the mince looks too dry, add a splash more stock or passata. If it looks too wet, simmer uncovered for a few extra minutes.

Serve from a bowl rather than plating individually, so it suits a generous shared table.

The Grace Table Tip

Cook the tomato paste into the browned lamb for a minute or two before the liquid goes in. That short step deepens the colour and rounds out the sauce, so it tastes slow-cooked even though it is on the table in half an hour.