Lamb koftas with cucumber sauce
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!
Ingredients
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
Equipment
- Chargrill pan
Method
1
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
2
Evenly divide the mixture into 4 and mould around the rosemary skewers forming a kebab shape. Refrigerate for 30 minutes before cooking
3
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
4
Cook the koftas on a hot chargrill for 5—6 minutes until cooked through, turning occasionally
5
Arrange the koftas on serving plates with a pot of the dip on the side. Serve immediately
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Lamb koftas with cucumber sauce
