Peachy Mango Madness Glazed Lamb Kofta with Minted Bulgur and Charred Lemon

Peachy Mango Madness Glazed Lamb Kofta with Minted Bulgur and Charred Lemon

A bright, rustic Middle Eastern-inspired supper that pairs spiced lamb kofta with a glossy Peachy Mango Madness glaze. Serve with herbed bulgur, charred lemon wedges, and a cooling yogurt sauce for balance. The jam adds fruity sweetness and a tropical lift that caramelizes beautifully on the kofta.

Ingredients

• For the lamb kofta
• 1.5 pounds ground lamb
• 1 small yellow onion, finely grated and excess liquid squeezed out
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil for cooking

• For the Peachy Mango glaze and sauce
• 1/2 cup Coo Moo Jams Peachy Mango Madness (product link)
• 2 tablespoons pomegranate molasses (or 1 tablespoon lemon juice plus 1 tablespoon honey)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon harissa or Aleppo pepper (optional, for heat)
• 1 tablespoon water

• For the minted bulgur
• 1 cup fine bulgur (or couscous)
• 1 1/4 cups hot vegetable or chicken stock
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh mint, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

• For the yogurt sauce and garnish
• 1 cup plain Greek yogurt
• 1 small garlic clove, grated
• 1 tablespoon lemon juice
• Salt to taste
• 1 small bunch fresh mint leaves for garnish
• 2 lemons, halved and lightly oiled for charring

Instructions

1. Make the kofta mix: In a large bowl combine ground lamb, grated onion, garlic, parsley, mint, cumin, coriander, cinnamon, smoked paprika, salt, and pepper. Mix gently until ingredients are evenly distributed but do not overwork. Cover and chill 20 minutes to let flavors meld.
2. Prepare the bulgur: Place bulgur in a bowl and pour hot stock over it. Cover and let sit 10 minutes, then fluff with a fork. Stir in olive oil, chopped mint, lemon juice, and season with salt and pepper. Keep warm and set aside.
3. Make the glaze: In a small saucepan combine Peachy Mango Madness jam, pomegranate molasses, soy sauce, harissa (if using), and 1 tablespoon water. Warm over low heat, stirring until smooth and slightly syrupy, about 3 to 5 minutes. Taste and adjust balance with a splash more soy or lemon if needed. Keep warm.
4. Form the kofta: Wet your hands and shape the lamb mixture into 8 to 10 oblong patties or skewered kofta about 3 to 4 inches long. If using wooden skewers, soak them 20 minutes first.
5. Cook the kofta: Heat a large cast-iron skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the kofta (work in batches if needed). Cook 3 to 4 minutes per side to develop a good sear, then reduce heat to medium and brush each side generously with the Peachy Mango glaze. Continue cooking and glazing, turning once, until internal temperature reaches 145 to 160 F depending on your preference, and glaze is sticky and caramelized, about 2 more minutes per side.
6. Char the lemons: While kofta finish, place the oiled lemon halves cut-side down on the hot pan for 2 to 3 minutes until nicely charred. This brightens and caramelizes their flavor for squeezing over the finished dish.
7. Make the yogurt sauce: Whisk together Greek yogurt, grated garlic, lemon juice, and a pinch of salt. Thin with a teaspoon of water if needed for drizzling.
8. Plate and serve: Spoon minted bulgur onto a warmed serving platter or individual plates. Arrange 2 to 3 glazed kofta per person on top. Drizzle yogurt sauce in a ribbon alongside, garnish with extra mint leaves, and place charred lemon halves on the side for squeezing. Serve any leftover Peachy Mango glaze in a small ramekin for extra dipping.

Notes

• Make ahead: The kofta mix can be formed and refrigerated for several hours. Glaze keeps in the fridge for up to a week.
• Protein swap: If you prefer, substitute ground beef, lamb-beef mix, or spiced ground turkey; adjust cooking time for leaner meats by adding a touch more oil.
• Serving suggestion: Add quick pickled red onions or a green salad with cucumber for a refreshing contrast to the sweet glaze.