Spicy lamb koftas with mango and yogurt dip

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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!


20 minutes


35 minutes



Oven Temp

180ºC/ Gas Mark 4


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
For the 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

  1. Lightly toast the coriander seeds in a frying pan to release the flavour, then crush them in a pestle and mortar. 
  2. Add the remaining spices and mix with the lamb, egg, lime juice and salt and pepper. 
  3. Form into 12 meatballs and thread 3 onto each of the wooden skewers. Bake in a hot oven for 30 minutes.
  4. Mix the mango and yoghurt ingredients together and set aside.
  5. Serve the spicy koftas on a warm plate with some of the yogurt dip and wedges of lemon.