Lamb Koftas

Recipe by Joe Boiling
Serves 2
Oven temp. 370 ℃
  • 500g lamb mince
  • 2 tbsp picked thyme leaves
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 pinch of chilli flakes
  • 250ml yoghurt
  • 1/2 a cucumber, middle removed and finely diced
  • 2 cloves garlic, crushed
  • 1 tbsp mint leaves, chopped
  • 1 red onion, super finely sliced
  • 1 tsp balsamic vinegar
  • 1/2 tsp sea salt
  • These are great to share on a Spring or Summer evening! Serve with our  tangy onion pickle, a dollop of cooling raita and a few crispy flatbreads cooked on the deck of the Roccbox.

    To make the koftas, mix the lamb mince, thyme, cumin, paprika and chilli flakes in a bowl, season well and mould into 4 or 5 sausage shapes. Lightly oil a plate and pop your koftas on top before covering with clingfilm and refrigerating whilst you make the accompaniments.

    For the raita, mix the yoghurt, cucumber, garlic and mint in a bowl, season and sprinkle over a pinch of chilli flakes.

    To make the onion pickle, put the red onion, balsamic and salt into a bowl and scrunch them together in your hand. This can get a little messy but will be worth it. Set this to one side.

    Remove the koftas from the fridge and preheat a cast iron skillet or griddle under your Roccbox rolling flame, rub the koftas in a little more oil and cook in your pan for around 6 minutes (depending on their size).

    Leave the koftas to rest briefly whilst you cook a few flatbreads and then dig in!

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