Lamb Kofta Recipe
4
60 minutes
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
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