Lamb is a classic dish at this time of year and these koftas are a great way to have it.
They’re packed full of flavour beautiful spices and the cool yoghurt is delicious dolloped on top.
- 250g lean lamb mince
- small bunch coriander, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 tsp chilli, chopped
- 1 tsp turmeric
- pinch dried cinnamon
- salt and freshly ground black pepper
- 1 tbsp pine nuts
- 1 lime, zest and juice only
For the yoghurt sauce
- 110g yoghurt
- ½ cucumber, grated and squeezed to remove water
- small bunch fresh mint, chopped
- 1 lemon, juice and zest only
Preheat the oven to 220C Mix all dry ingredients together and toast in a dry pan.
Crush in a pestle and mortar or blend in a spice grinder to powder. Mix the lamb, the lime zest and juice and all the toasted ingredients together.
Form into rough sausage shapes at insert a wooden skewer into the centre. Put aside to rest.
For the yoghurt sauce, mix the yoghurt ingredients together in a bowl and set aside.
Heat an ovenproof griddle pan until smoking and add the koftas. Griddle on all sides to achieve brown char marks, then transfer to the oven to cook for ten minutes, or until completely cooked through.
Serve on a plate with chopped coriander sprinkled over the top and some of the yoghurt mixture.