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Spicy lamb koftas with mango and yogurt dip

Turn a spicy meatball mix into finger licking kofta kebabs. All you need is lean Northern Ireland Farm Quality Assured minced lamb, a few fiery spices and a handful of skewers. Bake in the oven, then simply dip in and enjoy!

Serves 4
Prep 20 mins
Cooking Time 35 mins
Oven temperature 180ºC/350ºF/gas mark 4

Always wash your hands after handling raw meat


  • 500g lean Northern Ireland Farm Quality Assured minced lamb
  • Small bunch coriander, chopped
  • 1 tsp cumin
  • 1 tsp coriander seeds, crushed
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • Pinch dried cinnamon
  • Salt and freshly ground black pepper
  • Juice of ½ a lime

Mango and yogurt dip

  • 4 tbsp. of low fat natural yoghurt
  • 2 heaped teaspoons of mango chutney
  • ¼ cucumber, grated and squeezed to remove water
  • Small bunch mint, chopped
  • The juice of ½ a lemon


Lightly toast the coriander seeds in a frying pan to release the flavour, then crush them in a pestle and mortar. Add the remaining spices and mix with the lamb, egg, lime juice and salt and pepper. Form into 12 meatballs and thread 3 onto each of the wooden skewers. Bake in a hot oven for 30 minutes.

Mix the mango and yoghurt ingredients together and set aside.
Serve the spicy koftas on a warm plate with some of the yoghurt dip and wedges of lemon.