Low Histamine Lamb Koftas with Fresh Mint

Total time1 hr 5 min

Prep time20 min

Cook time15 min

4.7

(23)

Low Histamine Lamb Koftas with Fresh Mint

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Ingredients

4 servings

For the koftas

1 ½ lb ground lamb
Ingredient note
Histamine levels rise the longer meat sits after butchering. Buy lamb as fresh as possible, ideally flash-frozen, and cook it promptly.
4 cloves garlic, minced
½ small yellow onion, grated
2 tbsp fresh mint leaves, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp ground turmeric
½ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp ceylon cinnamon
Ingredient note
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
1 tsp salt
1 tbsp olive oil

For the mint sauce

1 cup fresh mint leaves, packed
¼ cup fresh parsley
2 tbsp olive oil
1 tbsp apple cider vinegar
1 clove garlic, roughly chopped
¼ tsp salt
2 tbsp water

For serving

lemon wedges, for serving (optional)
Can be omitted
lemon

Instructions

1
Make the mint sauce: combine the 1 cup mint leaves, 1/4 cup parsley, 2 tbsp olive oil, apple cider vinegar, 1 clove garlic, 1/4 tsp salt, and water in a blender or small food processor. Blend until smooth and bright green, scraping down the sides once. Transfer to a small bowl and set aside.
2
In a large mixing bowl, combine the ground lamb, minced garlic, grated onion, 2 tbsp chopped mint, 2 tbsp chopped parsley, turmeric, ginger, Ceylon cinnamon, and 1 tsp salt. Mix with your hands until the spices and aromatics are evenly distributed throughout the meat.

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