Lamb Koftas with Mint Yogurt

cook 20 mins
  • 400 g (13 oz) minced lamb
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 3 tablespoons chopped coriander
  • 1 red chilli, deseeded and diced
  • 4 garlic cloves, crushed
  • 1 small egg, beaten
  • 1 tablespoon olive oil
  • salt and pepper
  • salad leaves, to serve
  • 250 g (8 oz) Greek yogurt
  • 1 tablespoon chopped mint
  • 1/2 cucumber, grated
  • juice of 1/2 lemon
  • Place the lamb, spices, fresh coriander, chilli, garlic, salt and pepper and egg into a food processor and blitz together. Using wet hands, roll the mixture into walnut-sized balls, then shape the balls around 8 metal skewers.
  • Heat the oil in an ovenproof frying pan, add the skewers and cook for 2–3 minutes on all sides, then transfer to a preheated oven, 220°C (425°F), Gas Mark 7, for a further 6–8 minutes until cooked through.
  • Meanwhile, to make the mint yogurt, mix together all the ingredients in a bowl.
  • Serve the koftas with a few salad leaves and the mint yogurt.
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