Spiced Lamb Kofta with Minty Yoghurt Dip

This cool yoghurt dip works well against the spicy lamb.

  • Serves6
  • DifficultyEasy

For the kofta

500g good quality lamb mince
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp sumac
3 tbsp toasted almonds
1 large red chilli finely chopped
3 tbsp freshly chopped mint
2 tbsp freshly chopped coriander stalk
Freshly ground black pepper
Salt to season

For the yoghurt dip

100ml Greek yoghurt
1 tbsp good quality mint sauce
Seeds of ½ pomegranate
Fresh coriander
Sliced red onions

In a large bowl add the lamb mince, cumin, sumac, toasted almonds, red chilli, ground coriander, mint, coriander stalk, salt and pepper and a little oil. Mix well.

Separate the mixture into 6 balls then mould around 6 pre oiled metal skewers. Rub oil over the moulded kofta.

Heat a griddle until it is smoking hot and place the skewers directly on there, turning them every few minutes. They will take about 8 minutes to cook through.

Mix the yoghurt and mint sauce together with a pinch of salt, add the fresh coriander.

To serve, garnish with fresh coriander and red onions with the kofta and dip on the side.

Recipe courtesy of Shelina Permalloo.

Making Spiced Lamb Kofta with Minty Yoghurt Dip

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