Home » Lamb Recipes » Spicy lamb koftas with mango and yogurt dip
Spicy lamb koftas with mango and yogurt dip
Serves: 4
Cook: 35 mins
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Equipment
- Frying pan
- Pestle and mortar
- mixing bowls
- mixing spoons
- Chopping board
- knife
- Juicer
- 4 wooden skewers
- baking tray
- grater
- oven gloves
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Ingredients
- 500 g lean Northern Ireland Farm Quality Assured minced lamb
- 1 x 5 ml (1 tsp) Coriander seeds
- 1 x 5 ml (1 tsp) Cumin
- 1 x 5 ml (1 tsp) Chilli powder
- 1 x 5 ml (1 tsp) Turmeric
- 1 x 2.5 ml (1/2 tsp) Cinnamon powder
- Small bunch coriander
- 1/2 a lime
Mango and yogurt dip
- 4 x 15 ml (4 tbsp) of low fat natural yoghurt
- 2 x 5 ml (2 tsp) of mango chutney
- 1/4 Cucumber
- Small bunch mint
- 1/2 a lemon
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Method
- Pre-heat the oven to 180oC/Gas mark 4.
- Soak the wooden skewers in water.
- Lightly toast the coriander seeds in a large frying pan to release the flavour.
- Crush the coriander seeds in a pestle and mortar and transfer to a mixing bowl.
- Add the cumin, chilli powder, turmeric and cinnamon.
- Chop the coriander and add to the bowl.
- Juice the lime and add to the bowl.
- Break the egg into the bowl.
- Mix everything together well.
- Using your hands, divide the lamb mixture into 12 equal portions and form into meatballs. Remember to wash your hands thoroughly after handling raw meat.
- Thread 3 meatballs onto each wooden skewer and place on a baking tray.
- Bake the koftas for 30 minutes.
- While the koftas are cooking make the yogurt dip:· Add the yogurt and mango chutney to a bowl;· Grate the cucumber and add to the bowl;· Chop the mint and add to the bowl;· Juice the lemon and add to the bowl and mix well.
- Remove the koftas from the oven and serve with the yogurt dip and lemon wedges.
