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Serves: 4
Oven Temp: 180ºC/ Gas Mark 4Method
- 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 yogurt dip and wedges of lemon.
Ingredients
- 500 g 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 1/2 a lime
For the mango and yogurt dip:
- 4 tbsp of low fat natural yoghurt
- 2 heaped tsp of mango chutney
- 1/4 Cucumber grated and squeezed to remove water
- Small bunch mint chopped
- The juice of 1/2 a lemon
