Andrew MacKenzie Welsh Lamb koftas with cucumber sauce

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Sunday 7th June 2015


500g of Welsh Lamb mince

1tsp of coriander seeds, crushed

1tsp of cumin seeds, crushed

2 dried chillies, preferably smoked

10g of mint, chopped

10g of coriander, chopped

4 sprigs of rosemary, large

Sea salt

For the sauce:

1 cucumber, peeled and deseeded

200g of natural yoghurt


10g of mint, julienned

1 pinch of smoked paprika


  1. Make the koftas by placing all the ingredients (except rosemary) in a bowl and ensure that the spices are evenly incorporated through the mince. Remove the leaves from the rosemary sprigs (leaving a few on the tips for decoration).
  2. Separate the mixture into 4 and mould it around the rosemary skewers to form a kebab shape. Leave them in the fridge for 30 minutes before cooking.
  3. When making the dip, thinly slice the cucumber, sprinkle with salt and leave in a colander for 10 minutes. Dry the cucumber and mix with the mint, paprika and yoghurt.
  4. Chargrill the koftas for 5-6 minutes until cooked through, turning occasionally.
  5. Serve the koftas while hot with a pot of the dip on the side.

Recipe Information

Serves 4
Cooking Time

Nutrition Information

Calories kcal







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