I think lamb tastes best when cooked with aromatic spices, which cut through the richness of the meat and create a deep, delicious flavour. These lamb kofte combine coriander, cumin, paprika and plenty of chilli with lamb mince to make kebabs which are perfect for BBQing, or for quickly grilling after a busy day.
Once you have squished all the spices with your mince and rolled them into sausage shapes, you can stick them in the fridge or freezer and cooked up in no time when you really can’t be bothered with anything else. These are delicious served with couscous and salad, smothered in fresh, mint yoghurt.
Ingredients (serves 6)
500g lamb mince
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
1 teaspoon of dried chilli flakes
1 clove of garlic, crushed
200mls plain yoghurt
1 large handful of fresh mint
Directions
Put the lamb mince in a large bowl and add all the spices. Squish meat together to combine spices well.
Take chunks of meet just smaller than golf balls and roll into sausage shapes. You want to aim for about 12 sausages.
Heat a griddle pan until almost smoking and cook lamb four 10mins until browned all over.
Finely chop the mint, and stir into the yoghurt. Serve two lamb koftes per person, with salad and couscous, drizzled with yoghurt.