These Lamb and Rosemary Koftas were inspired from a combination of trusty BBC Good Food recipes. A no-fuss dinner taking only minutes to prepare but still feels like something a little special. Serve with warmed pitta or flat breads (flat breads are better if you’re short on time as you don’t have to let them rise), cucumber salad and minty raita for a fresh and filling family meal.
You need very few ingredients, lamb, rosemary sprigs, garlic, ground coriander and ground cumin to get a tasty kofta. You can of course add more spice variations making them more complex if you like.
You can cover the exposed rosemary leaves with foil to avoid turning them black.
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- 800 g lamb mince
- 1.5 tsp cumin ground
- 2.5 tsp coriander ground
- 3 cloves garlic crushed
- rosemary 8 to 12 sprigs
- 6 pita bread or flat bread
- 200 g plain yogurt
- 2 lemons cut into wedges
- 1 cucumber thinly sliced lengthways, use a potato peeler to get the thin strips
- salt & pepper
You can either cook these on the BBQ or use a griddle pan
In a large bowl, mix together the mince, spices and garlic
Season and shape into balls and flatten slightly
Wrap each kofta around a short rosemary sprig, with the stalk sticking out at one end, to avoid burning the end leaves you can cover the tips with foil
Brush the koftas with a little oil and place on a baking tray
Grill, griddle or BBQ for 10 mins or until cooked through, turning once.
Eat the koftas from the rosemary stalks or pull out the stalks before serving.