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Make Ahead Sous Vide Lamb Kofta

Using your steam oven to sous vide makes preparation for a crowd so easy . The bulk of your cooking is done in advance and all that is required is a quick brown, either on barbeque, under a hot grill or on a griddle pan. These kofta are super tasty and by preparing these in advance you easily refrigerate or  freeze for later in the week for a quick dinner.

This recipe can be doubled or tripled in quantity for a crowd, or for cooking at a later date

Mix all ingredients together and form into logs
Shape logs around bamboo skewers (optional)
Seal in bags using vacuum sealer
Set oven to Sous vide or Steam  70C 1 hour
Refrigerate or freeze any bags of kofta you do not want to use straight away.
Remove from bag and pat dry with paper towel.
Place under hot grill, or place on barbeque or on griddle plate briefly until browned.

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500gms minced lamb
1 small egg, lightly beaten
¼ cup panko breadcrumbs
½  red onion grated
½ t chilli flakes
1T Moroccan seasoning
¼ cup finely chopped mint leaves
1tspn lemon pepper
½ tspn salt