Lamb koftas with cucumber sauce

Name: Lamb koftas with cucumber sauce
Total time: 1 h
Ingredients: 500g of lamb mince; 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; sea salt; 1 cucumber, peeled and deseeded; 200g of natural yoghurt; 10g of mint, julienned; 1 pinch of smoked paprika; salt

by Andrew MacKenzie

Item 1 of 1

Lamb koftas are a firm favourite of many Middle Eastern food enthusiasts. Andrew MacKenzie uses lamb mince 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!

First published in 2015

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Ingredients

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Lamb kofta

500g of lamb mince
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
sea salt

Cucumber and yoghurt dip

1 cucumber, peeled and deseeded
200g of natural yoghurt
10g of mint, julienned
1 pinch of smoked paprika
salt

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Equipment

Chargrill pan

Method

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

1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
2 dried chillies, preferably smoked
10g of mint, chopped
10g of coriander, chopped
sea salt
4 sprigs of rosemary, large
500g of lamb mince

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
salt

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

First published in 2015

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Andrew MacKenzie

Andrew MacKenzie was destined to be a chef, inspired by his uncles, who both cooked professionally. Over his career, he has championed British produce and become a true authority on Sussex's local larder.

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