Summer Barbecue Recipe: Lamb Koftas with Cumin & Mint Yoghurt!

Hi there!

Since the summer sun and football season have arrived, what better way to celebrate than with a barbecue and a few beers?

Of course there are the staples.
Hamburgers, sausages, ribs, they’ll always be a mainstay.

If you’re thinking of something a little different but still quick, simple, meaty and delicious this recipe could be the one for you!

Don’t worry if you don’t have a barbecue or a garden though.

You can do these on a griddle pan just as well!

You can get the original recipe for this and for many other delicious dishes from Channel 4’s Cookery School book.

Lamb Koftas with Cumin & Mint Yoghurt CU

Lamb Koftas with Cumin & Mint Yoghurt
Serves 4

Ingredients

For the Koftas
500g minced lamb
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 red chilli, deseeded and chopped finely
1 garlic clove, peeled, crushed and finely chopped
4 tablespoons finely chopped fresh coriander
1 tablespoon olive oil
Salt & black pepper

For the Cumin & Mint Yoghurt
200g natural yoghurt
1/2 a small cucumber
3 tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
1 teaspoon ground cumin

You will also need some short style wooden skewers.

Method

Soak the wooden skewers in water for 10 to 15 minutes so they don’t burn when they are heated.

While they are soaking, grate the cucumber and place it in a clean cloth.
Squeeze until there is no excess liquid and set aside to drain.

In a small dry frying pan without oil over a moderate heat, toast the cumin and coriander seeds until they start popping.

Place in a pestle and mortar or coffee grinder and grind into a dust.

In a large bowl break up the minced lamb and add in the ground spices, the chilli and the garlic.

Mix up the meat with your hands making sure everything is incorporated evenly then add salt, pepper and the fresh coriander and mix again.

Divide the meat mixture into 8 even sized balls then roll each between your hands to create tubes.
Thread each tube onto a skewer and brush with the olive oil.

Combine all of the ingredients for the cumin and yoghurt dip including the drained cucumber in a small bowl and mix lightly until combined.
Chill until ready to serve.

Next heat up your barbecue or griddle pan to a medium heat and cook them until they are browned, firm to the touch and cooked through, about 3-4 minutes a side.

Take the dip from the fridge and serve!

No need for buns and napkins, no mess, no fuss!

Lamb Koftas with Cumin & Mint Yoghurt

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