Blackberry Lamb Kofta

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Prep Time1 hr
Cook Time20 min


    For the Kofta:

  • 1 lb ground lamb
  • 1 tablespoon garlic, minced
  • ½ cup California Giant blackberries, rough chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cayenne
  • 1½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon pomegranate molasses
  • ¼ cup fresh mint, rough chopped
  • ¼ cup panko
  • For the Muhammara:

  • 3⁄4 cup roasted red peppers
  • ½ cup California Giant raspberries
  • 1 tablespoon lemon juice
  • ½ teaspoon chili flakes
  • 2 teaspoon pomegranate molasses
  • ¼ teaspoon ground cumin
  • 3⁄4 cup walnuts, toasted
  • ½ teaspoon kosher salt
  • 1 tablespoon fresh parsley, rough chopped
  • For the Couscous:

  • 2 cups couscous
  • 2 cups water
  • ¼ teaspoon kosher salt
  • 2 teaspoon EVOO
  • 3⁄4 cup California Giant blueberries
  • 1 tablespoon lemon zest, chopped
  • ¼ cup fresh parsley, rough chopped
  • For the Strawberry Garnish:

  • 3⁄4 cup unripe California Giant strawberries, small diced
  • 1 teaspoon pomegranate molasses
  • 1½ tablespoon sugar
  • 1⁄8 teaspoon kosher salt


  • For the Lamb Marinade:

    Combine all ingredients in a bowl, and mix well to combine. Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes and up to 24 hours.
  • For the Strawberry Garnish:

    Combine all ingredients in a small bowl and set aside to macerate.
  • For the Muhammara:

      • Combine all ingredients except EVOO and parsley into the bowl of a food processor and puree until combined. Some chunks are ok.
      • Slowly emulsify EVOO into the pureed mixture. Taste and adjust seasoning if needed.
      • Gently mix in the chopped parsley. Refrigerate until ready to plate.
  • For the Couscous:

      • In a medium sauce pot, combine water, salt, blueberries and EVOO. Bring to a boil.
      • Stir in the couscous, cover the pot and remove from heat. Keep covered until right before use.
  • For the Kofta:

      • Form the lamb into 20 equal sized balls. Gently roll into a football-like shape.
      • In a large pan, add about 1/4c of oil and turn to medium heat. Add kofta to the pan in batches, being sure to get a nice color on all sides. (about 7-8 minutes per batch)
      • Transfer the cooked kofta to a paper towel lined tray to rest.
  • To Assemble:

      • Fluff the couscous with a fork and gently transfer to a medium sized bowl. Carefully fold in the lemon zest and chopped parsley.
      • Spoon about 1/3 c of the muhammara into a straight line on the plate.
      • Scope about 1/2 c of couscous alongside the muhammara.
      • Gently place 5 pieces of kofta on top, and garnish with the strawberry topping and some finely chiffonaded mint.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!