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Spicy lamb koftas with mango and yogurt dip

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

Method

  • 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.