Lamb koftas are a firm favourite of many Middle Eastern food enthusiasts. Andrew MacKenzie uses Welsh lamb mince in his recipe alongside a subtle blend of spices, and forms the koftas around rosemary sprigs for a beautifully aromatic finish. The key to perfect koftas is to get your chargrill pan very hot before cooking to ensure a nice char on the outside. Feel free to cook these on the barbecue instead if the weather allows!
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To make the koftas, place all of the ingredients (except the rosemary) together in a bowl, ensuring all of the spices are evenly incorporated through the mince. Strip the leaves from the rosemary sprigs, leaving a few decorative leaves on the tips
500g of minced Welsh Lamb
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
2 dried chillies, preferably smoked
10g of mint, chopped
10g of coriander, chopped
4 sprigs of rosemary, large
Evenly divide the mixture into 4 and mould around the rosemary skewers forming a kebab shape. Refrigerate for 30 minutes before cooking
To make the dip, thinly slice the cucumber, lightly sprinkle with salt and set aside in a colander for 10 minutes. Dry the cucumber and mix with the yoghurt, mint and paprika
1 cucumber, peeled and deseeded
200g of natural yoghurt
10g of mint, julienned
1 pinch of smoked paprika
Cook the koftas on a hot chargrill for 5—6 minutes until cooked through, turning occasionally
Arrange the koftas on serving plates with a pot of the dip on the side. Serve immediately
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