Lamb koftas with cucumber sauce

servings4
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