Lamb kofta from How to Eat a Peach: Menus, Stories and Places (page 85) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast split aubergines with goat's cheese; Griddled squid with chilli, dill and tahini dressing; Sweet pickled cherries

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lauraep on March 09, 2026

    Made with beyond meat, they were amazing with the pickled cherries

  • stepharama1 on August 31, 2022

    I was very disappointed with this recipe although I'm a fan of Diana Henry. I squeezed the juice out of the onion as directed by the recipe and which was also noted as essential by another reviewer. When I fried the sample patty, the texture was hard and almost rubbery. I'm not sure if it was because of squeezing the juice from the onion or if it was because my ground lamb was too lean. To fix the problem, I soaked some fresh bread crumbs in half and half and added some additional seasonings - urfa chile and whole mountain cumin (the spicing directed in the recipe was a little bland and lacked oomph). This resulted in a kofta that we really enjoyed.

  • joneshayley on July 31, 2019

    These are delicious, I made with turkey mince, which was lovely, but it would be better with lamb. Heavily herbed and lightly spiced, be sure to add plenty of pepper to counter the sweet of the cinnamon. With the cherries this is a great combination.

  • Foodycat on June 17, 2018

    I halved the mixture and just formed it into patties, because it was just for family and I couldn't be bothered impressing. The step of squeezing out the onion is well worth doing. Really well-flavoured kofta. I wasn't sure about the pickled cherries, but I had some in the cupboard (made to the recipe in Salt Sugar Smoke, which is slightly different to the one in this book) so I added them. They worked so well together!

  • sosayi on June 06, 2018

    Delicious lamb kofta, that I think were even better on the grill. The mixture was a bit wet, so I used a double pronged skewer and, once formed, I refrigerated it well before cooking so that it would firm up. I think you'd need that or a bigger flat skewer to keep it together, fyi. Good mix of spices, and the meat played gorgeously with the pickled cherries (which I wish I'd made more of). This recipe makes a fair amount, so I froze half prior to cooking. Even with that, we had plenty for 3 with leftovers for a lunch.

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