Lamb and Pistachio Koftas is a recipe I discovered in a little restaurant in Guildford UK. Adding pistachios to the recipe adds a new dimension and flavour that is wonderful. These are prepared in 10 minutes and cooked on a griddle in only 10 minutes but so full of flavour. The lamb is tender and herbs and spices create an amazing starter, main dish, side dish and also a canape.
These Lamb and Pistachio Koftas are a fine example of how a few staple ingredients can be transformed into something quite extraordinary. Tender, aromatic, and full of texture, this dish celebrates the warmth of Middle Eastern flavours with a nutty twist that makes every bite memorable.
At the heart of these koftas is lamb mince — rich, juicy, and full of flavour. Lamb has a natural affinity with spices, particularly earthy ones like coriander and cumin, both of which feature prominently here. These spices don’t just add aroma; they infuse the meat with layers of warmth and depth that develop beautifully as the koftas cook. The cumin brings an almost smoky undertone, while coriander adds a subtle citrusy freshness, balancing the richness of the lamb.
What makes this version truly special is the addition of pistachios. Ground pistachios bring a delightful nuttiness that enhances the texture of the koftas, giving them a slight crunch and buttery note. They also add a faint sweetness that pairs beautifully with the heat from the red chilli and the savoury profile of the meat. Pistachios are a classic ingredient in many Middle Eastern dishes, often used in both sweet and savoury preparations, and their inclusion here adds a luxurious touch that lifts these koftas above the ordinary.
The flavour base is rounded out with fresh garlic and mint. Garlic, as always, provides its unmistakable punch, while mint brings a refreshing brightness that lightens the dish. It’s a small but crucial addition, ensuring the koftas don’t feel too heavy. The red chilli adds a gentle kick rather than overwhelming heat — enough to tingle the palate and keep things interesting. A pinch of salt and freshly ground black pepper bring everything into harmony.
Preparing the lamb and pistachio koftas is straightforward and quite therapeutic. Mixing the ingredients by hand ensures the flavours combine thoroughly, and shaping them into ovals or logs gives them their traditional form. It’s a dish that invites a hands-on approach — the kind of cooking that connects you to your food in a very real way.
When it comes to cooking, timing and patience make all the difference. The koftas are best seared over medium-high heat in a lightly oiled pan or on a griddle. The goal is to develop a crisp, caramelised crust while keeping the inside tender and juicy. Turning them too soon can cause them to fall apart, so allowing that golden exterior to form is key. In about eight to ten minutes, you’ll have koftas that are beautifully browned, aromatic, and ready to serve.
Serving suggestions are where this dish truly shines. These lamb and pistachio koftas pair wonderfully with soft, warm flatbreads — perfect for scooping up the juicy meat and any sauces you might serve alongside. A dollop of cool, creamy yoghurt is a must, offering a soothing contrast to the spice and richness of the lamb. Add a simple salad — perhaps crisp lettuce, ripe tomatoes, cucumber, and a drizzle of olive oil — to complete the meal. For something more substantial, they can also be served with fragrant rice or couscous.
Lamb and Pistachio Koftas are ideal for both casual dinners and special occasions. They can be cooked indoors in a frying pan or grilled outdoors for a smoky finish that enhances their flavour even more. They’re also incredibly versatile — serve them as part of a mezze platter with hummus and pickles, or present them as the main attraction for a family meal.
Beyond their delicious taste, these lamb and pistachio koftas embody the beauty of simple ingredients coming together in perfect harmony. The combination of spiced lamb, aromatic herbs, and crunchy pistachios delivers a balance of texture and flavour that is deeply satisfying. It’s a dish that feels both exotic and familiar — comforting yet full of adventure.
Whether you’re new to Middle Eastern cooking or already love its bold, fragrant style, Lamb and Pistachio Koftas are a dish worth making again and again. They’re a reminder that with a few quality ingredients and a bit of care, you can create something that delights the senses and brings people together around the table — exactly what good food should do.
Lamb and Pistachio Koftas
Ingredients
- 500 g lamb mince
- 2 tsp ground coriander
- 75 g pistachios ground
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 medium red chilli seeded/slice
- 1 tbsp mint chop
- salt to taste
- ground pepper to taste
- Vegetable oil
Instructions
- In a large mixing bowl, add the lamb, coriander, cumin, garlic, pistachios and mint and mix thoroughly. I prefer to use my hands for this but a stiff spatula or wooden spoon will do..500 g lamb, 2 tsp ground coriander, 75 g pistachios, 3 cloves garlic, 1 tsp ground cumin, 1 medium red chilli, 1 tbsp mint
- Divide the mixture into 12 – 16 portions. I cup them in the palm of my hand to make an oval shape.
- Brush them lightly with the vegetable oil.Vegetable oil
- Place a frying pan/griddle over a medium high heat and add a little oil. When hot, add the lamb and cook for 4 – 5 minutes before flipping over for a further 4 – 5 minutes. You are aiming to have almost a crust on the meat, so it all holds together. Turn too soon and it will stick to the pan and disintegrate.
- When cooked, serve the Lamb and Pistachio Koftas with yoghurt, flatbreads and salad.salt, ground pepper
32 comments
Moist and so tender from such a simple recipe. Love it.
Such a lovely dish, both comforting and exotic at the same time.
My family couldn’t stop raving about how delicious these were.
Turned out golden and crisp on the outside, juicy inside – perfection.
Will definitely be making these again, they’ve become a new favourite.
Juicy, tender, and full of flavour – one of the best lamb dishes I’ve made.
These koftas held together beautifully and had a gorgeous crust on the outside.
Delicious with a simple cucumber salad and a dollop of yoghurt.
I made these for a dinner party and everyone wanted the recipe.
These koftas are full of personality – spicy, nutty, and satisfying.
I grilled them on the barbecue and they turned out beautifully smoky.
Easy to make and packed with so much flavour, definitely a keeper.
The chilli added just the right amount of heat without overpowering the dish.
Served them with yoghurt and flatbreads, and it was a perfect meal.
The texture from the ground pistachios is just incredible, adds so much depth.
I was surprised how moist and tender they stayed after cooking.
Loved the combination of mint and pistachios, so fresh and fragrant.
The nutty, spicy, and fresh flavours all come together beautifully.
The flavours reminded me of holidays in the Middle East – absolutely wonderful.
Moist and full of spice, these koftas were bursting with flavour.
The combination of cumin, coriander, and garlic works perfectly together.
Loved how quick they were to prepare, perfect for a midweek meal.
Absolutely delicious – the pistachios give the lamb such a lovely nutty texture.
A great twist on lamb koftas, the pistachio flavour really stands out.
So flavourful and aromatic, my kitchen smelled amazing while cooking.
Perfect balance of spice and flavour, these koftas were a hit at dinner.
A brilliant twist on traditional koftas – the pistachios make it really special.
Great balance of flavours – nothing too strong, just beautifully blended.
Such a simple recipe but the taste was amazing, everyone went back for seconds.
The mint really freshened up the richness of the lamb, loved it.
The pistachios make all the difference – adds a luxurious touch.
Restaurant-quality flavour from such simple ingredients, very impressive.