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  • Serves 4
  • 35 mins
  • Oven temp 180C/350F/ gas4


500g lean Northern Ireland Farm Quality Assured minced lamb

1 x 5ml (1 tsp) coriander seeds

1 x 5ml  (1 tsp) cumin

1 x 5ml  (1 tsp) chilli powder

1 x 5ml  (1 tsp) turmeric

1 x 2.5ml (½ tsp) cinnamon powder

Small bunch coriander

½ a lime

Mango and yogurt dip

4 x 15ml  (4 tbsp) of low fat natural yoghurt

2 x 5ml (2 tsp) of mango chutney

¼ cucumber 

Small bunch mint

½ a lemon


Frying pan, pestle and mortar, mixing bowls, mixing spoons, chopping board, knife, juicer, 4 wooden skewers, baking tray, grater, oven gloves.


  1.      Pre-heat the oven to 180oC/Gas mark 4.
  2.      Soak the wooden skewers in water.
  3.      Lightly toast the coriander seeds in a large frying pan to release the flavour.
  4.      Crush the coriander seeds in a pestle and mortar and transfer to a mixing bowl.
  5.      Add the cumin, chilli powder, turmeric and cinnamon.
  6.      Chop the coriander and add to the bowl.
  7.      Juice the lime and add to the bowl.
  8.      Break the egg into the bowl.
  9.      Mix everything together well.
  10.      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.
  11.      Thread 3 meatballs onto each wooden skewer and place on a baking tray.
  12.      Bake the koftas for 30 minutes.
  13.      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.

  14.  Remove the koftas from the oven and serve with the yogurt dip and lemon wedges.

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