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Lamb and rosemary koftas with yoghurt dip

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Alex Mackay

From Ready Steady Cook

Method


  1. For the lamb koftas, mix the lamb mince, onion, chilli powder, cayenne pepper and flour together in a bowl.

  2. Remove the leaves from the rosemary stalks, leaving some leaves at the tip. Using wet hands, shape the lamb mixture around the three rosemary stalks. Rub the oil onto the outside of the koftas.

  3. Heat a griddle pan over a high heat and cook the koftas, turning frequently, for 4-5 minutes, or until the koftas are golden-brown and cooked through.

  4. For the yoghurt dip, mix all the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper.

  5. To serve, place the lamb koftas onto a serving plate with the yoghurt dip.

Ingredients

For the koftas

  • 250g/9oz lamb mince
  • ½ onion, peeled, finely diced
  • pinch chilli powder
  • pinch cayenne pepper
  • 1 tbsp plain flour
  • 3 stalks fresh rosemary
  • 1 tbsp olive oil

For the yoghurt dip

  • 3 tbsp greek yoghurt
  • 2 tbsp chopped fresh mint
  • salt and freshly ground black pepper

Shopping List

Lamb and rosemary koftas with yoghurt dip

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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